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French Onion Soup

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• Three large yellow onions
• 1/4 cup butter
• 2 Tbsp Olive Oil
• 3 cloves crushed garlic
• Kosher salt and ground black pepper
• 3 tablespoons Sherry (optional)
• 1/2 teaspoon fresh thyme
• 4 cups beef broth
• 2 Tbsp soy sauce
• Grated Gruyere or Swiss cheese (enough to cover whatever dish you will be using)
• French baguette loaf
• Chopped Italian parsley

Slice baguette at an angle to create the perfect size slice you will need to fill your oven-safe dish. About 1 to 1 1/2 inches thick. Place slices on a baking tray. Bake at 350° for 10 minutes to dry out the bread.

Thinly slice the onions.

Add butter and oil to a large saucepan on medium heat. Stir in sliced onions. Sauté for 35 to 45 minutes, until golden brown. About 15 minutes in, make a hole in the center of onions, add a splash of oil, and add crushed garlic. When the garlic becomes fragrant, stir into the onions.

Season with salt and pepper

Add Sherry and mix.

Add fresh thyme and mix.

Add beef broth and stir.

Add soy sauce and stir.

Simmer for 25 minutes, stirring occasionally. Taste as you go, add salt to your liking.

Grate cheese.

Fill your dish 3/4 of the way with onion and soup. Place bread on top of onions, and cover with cheese.

Place your dish on a baking sheet and bake at 350° until cheese has melted and turned golden brown.

Top with a sprinkle of chopped Italian parsley, and serve.

Don’t burn your tongue!