Soupe à l'oignon Gratinée (French Onion Soup)

Ingredients

• 3 large Yellow Onions
• 8 cups Beef Broth
• 1/2 cup Dry Sherry
• 2 tablespoons Olive Oil
• 2 tablespoons Butter (Dairy-Free)
• 1 Baguette
• 4 oz Gruyere Cheese
• 1 teaspoon Thyme
• 1 Bay Leaf
• to taste Salt and Pepper

Instructions

1. 1Peel and thinly slice the 3 large Yellow Onions into 1/8-inch thick rounds. In a large, heavy-bottomed pot, heat the 2 tablespoons of Olive Oil and 2 tablespoons of Dairy-Free Butter over medium heat (325°F / 163°C) until the butter is melted and shimmering. Add all of the thinly sliced onions to the pot.
2. 2Cook the onions slowly, stirring them every 5-10 minutes, for 40-45 minutes. Continue cooking until the onions are deeply browned and very soft, with a sweet aroma.
3. 3Stir in the 1 teaspoon of Thyme and the 1 Bay Leaf and cook for 1 minute until fragrant. Pour in the 1/2 cup of Dry Sherry, scraping the bottom of the pot with your spoon to loosen any browned bits, and cook for 2-3 minutes until the sherry has almost completely evaporated.
4. 4Add the 8 cups of Beef Broth to the pot. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15 minutes to allow the flavors to meld.
5. 5While the soup simmers, preheat your broiler to high. Slice the 1 Baguette into 1-inch thick rounds. Place the baguette slices on a baking sheet and lightly toast them under the broiler until they are just beginning to turn golden, about 1-2 minutes per side.
6. 6Ladle the hot soup into 4 oven-safe bowls. Place 2-3 toasted baguette slices on top of the soup in each bowl, then generously cover the baguette slices with the 4 oz of grated Gruyere Cheese. Carefully place the bowls on a baking sheet and slide them under the preheated broiler. Broil for 2-3 minutes, watching very closely, until the Gruyere cheese is completely melted, bubbly, and lightly browned.
7. 7Carefully remove the bowls from the broiler, as they will be extremely hot. Season the soup with Salt and Pepper to taste and serve immediately.

Substitutions

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