French Onion Soup

What really is more comforting than a beautiful crock of French onion soup with sourdough bread and melted cheese?! I put a little sugar on the onions just to help them caramelize to that rich golden and bring out the sweetness, balanced with the rich herby beef stock and a splash of sherry vinegar. It’s seriously so easy and so good! Perfect weeknight meal!

Ingredients

• 4-5 medium yellow onions, peeled and thinly sliced
• 2 tbsp. olive oil
• 2 tbsp. unsalted butter
• 3 garlic cloves, peeled and smashed
• 1 tbsp. granulated sugar
• 6 cups beef stock
• 2 tbsp. sherry vinegar
• 2 rosemary sprigs
• 5-6 thyme sprigs
• 2 bay leaves
• 1 tbsp. black peppercorns
• salt and black pepper
• 4-5 sourdough slices
• sliced gruyere or Swiss on top

Directions

In a large stock pot, heat the onions and garlic with the oil and butter over medium high heat, stirring occasionally. Sprinkle the sugar over the top when they start to get soft. Season with salt and pepper. Keep cooking the onions down making sure to scrape the bottom, until the onions turn a rich golden brown. It will take about 15-20 or so minutes.

Pour in the beef stock and sherry vinegar. Wrap the rosemary, thyme, bay leaves and pepper corns up in cheese cloth to make a little bouquet garni, throw that into the soup. It will be easy to get out later. Let it all simmer for about 10-15 minutes to come together.

Preheat oven to 350 degrees. While that’s cooking start the sourdough, slice into thin slices and brush with either butter or olive oil, place on a baking pan and cook about 8-10 until the bread is golden and crisp. You may need to flip them half way through to make sure both sides get golden. Remove from the oven. Spoon the soup into oven safe crock bowls, place the sliced bread on top, and if it doesn’t fit break the bread so it does and cover with the cheese. Turn the oven to broil and bake in the oven for about 5 minutes. Keeping an eye on them, may have to rotate. Bake until the cheese is melting over the sides, bubbling and golden! Garnish with a little black pepper and serve!!

Serves: 6-8 people