This chef-submitted onion soup, with a touch of dry sherry, is the ultimate in Winter comfort food that can be enjoyed any day of the week.
Recipe by: Jen Stone
Cook Times
Active Prep10
Hands-On Cook15
Hands-Off Cook45
Passive0
Total Time55 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove
Ingredients
5tablespoonbutter
8poundyellow onionsliced thin. For 10 servings - about 10 large yellow onions
2 ½teaspoonfreshly ground black pepper
1 ¼teaspoongarlic powder
12cupbeef broth
5tablespoonWorcestershire sauce
½cupdry sherry
3bay leaf
1 ½teaspoonKosher saltor adjust to taste
3springfresh thymeor 1 teaspoon dried
10slicebaguetteor thick crusty bread, toasted
10sliceGruyere cheeseor Provolone, Asiago, Swiss, Gouda, or Mozzarella
Instructions
Caramelize the onions
Heat stockpot over medium heat, add butter and melt.
Add sliced onions, black pepper, and garlic powder and sauté 10-15 minutes until onions are caramelized.
When onions are caramelized, add sherry to pot. Cook with onions until sherry is absorbed.
Simmer the soup
Add beef broth, bay leaves, thyme springs, Worcestershire, and salt to taste. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 30 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.
Toast the bread
Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.
Broil the topping
Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and a slice of the cheese.
Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
Remove from the oven and serve immediately while the soup is hot and bubbly.
Reheating Instructions
Serve warm. To keep: store soup without bread and cheese in it. Reheat to 165 F in a pot.