French Onion Soup

Submitted by Myst on Sun, 11/04/2018 - 12:02
Ingredients
1 1/2lbOnion (yellow , sliced thin)
3TblsButter
1/4CupDry Sherry
1QtChicken Stock
2sprigsThyme
1bayleaf
1/2tspCider Vinegar
1/2lbProvolone (shredded)
KosherSalt And Pepper (to taste)
Baguette
Preparation
  1. Heat butter over medium high heat until foaming.
  2. Add onions and cook until softened, about 8 minutes.
  3. Reduce heat to medium low and continue cooking onions until sweet and golden brown about 1-2 hours.
  4. Season with salt and pepper.
  5. Add sherry to deglaze pan and bring to simmer.
  6. Transfer to soup pot.
  7. Add chicken stock, thyme and bayleaf and bring to simmer.
  8. Simmer for 20 minutes.
  9. Remove thyme sprigs and bayleaf and add cider vinegar and adjust seasoning.
  10. Preheat oven to broil with rack in top position.
  11. Slice bread 1/2 inch thick and broil until golden brown, turn and brown other side.
  12. Using a pair of oven proof grab-it bowls, place a piece of toasted bread in bottom of bowl and add soup to the top, leaving enough room for a second layer of toasted bread and cover in grated cheese.
  13. Broil until cheese is melted, bubbly and browned.