Recipe adapted from Joy of Cooking:
- 2 Tbs unsalted butter
- 2 Tbs olive oil
- Add and stir to coat:
- 5 medium onions, thinly sliced
- Pinch of dried thyme
Cook onions over medium heat, stirring occasionally, watching they don't scorch. As soon as they start to brown (about 15 minutes), reduce heat to medium low and continue to cook, covered, stirring more often, until the onions are a rich brown color (about 40 minutes). Add 2 Tbs dry sherry or cognac. Increase heat to high and cook, stirring constantly until sherry has cooked off. Add 3 1/2 Cups vegetable stock. Bring to a boil, reduce heat and simmer, partially covered, for 20 minutes.
- 1 to 1 1/2 tsp salt
- 1/4 to 1/2 tsp freshly ground black pepper
Place 8 ovenproof soup on a baking sheet. Ladle the hot soup into the bowls and top each serving with:
- 1 to 3 slices French bread, toasted if fresh
Sprinkle each bowl with:
- 3 Tbs grated Gruyere
Head over to Better With Veggies to see what else was shared!
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