Perfect for a snowy winter's night.
3 Tbsp butter
4 large yellow onions, thinly sliced
Kosher salt and pepper (I use regular)
2 1/2 Tbsp cream sherry
4 cups beef stock
4 cups chicken stock
6 sprigs thyme, tied in a bundle
12-16 slices baguette, 1/4 inch thick, toasted
3/4 cup grated Gruyere cheese.
In a soup pot over medium-low heat, melt the butter. Add the onions and cook until softened but not browned, about 15 minutes. Season with salt and pepper. Continue to cook until onions begin to caramelize, about 10 minutes more.
Add the sherry, beef and chicken stocks, and thyme. Reduce heat to low and simmer, partially covered, for another 20-30 minutes. Taste and adjust seasoning with salt and pepper as desired.
Preheat the broiler. Ladle the soup into individual bowls. Place two slices of bread on top of each bowl and sprinkle liberally and evenly with the cheese. Slide under broiler until the cheese is bubbly and lightly browned, 3-4 minutes. ENJOY!
(serves about 6-8)
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