Description
This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier.
Ingredients
- ¼ cup unsalted butter
- 6 large yellow onions, diced
- 3 tablespoons dry sherry
- 1 tablespoon sherry vinegar, or to taste
- 4 cups chicken broth
- 4 cups beef broth
- 3 sprigs fresh thyme
- salt and ground black pepper to taste
- 6 slices French bread
- ¼ cup butter, melted
- 1 cup shredded extra-sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1/4 cup butter in a large
- oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions
- stirring occasionally
- until they are tender and well browned
- about 1 hour.
- Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan
- about 5 minutes. Pour sherry and vinegar into the pan
- and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
- Place caramelized onions in a large soup pot. Pour in chicken broth
- beef broth
- and thyme. Bring to a boil
- skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden
- about 5 minutes.
- Ladle soup into heat-proof bowls
- top each bowl with a piece of toasted bread
- sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
- Broil bowls of soup under the broiler until cheese is golden and bubbly
- 5 to 6 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 6