Traditional Onion Soup
5 tablespoons unsalted butter
8 medium yellow onions, peeled, halved and very thinly sliced
2 teaspoons salt
4 tablespoons dry sherry
2 quarts good quality rich beef stock
freshly ground black pepper, to taste
fresh baguette, sliced 1/4-inch thick, brushed with olive oil and lightly toasted
1 bouquet garni consisting of 2 bay leaves, 4 fresh thyme sprigs, 4 juniper berries tied in a cheesecloth
4 cups shredded Gruyère cheese
n a large Dutch oven add the butter and place over medium heat. When melted, add the sliced onions. Cover and cook, stirring occasionally until the onions have softened, about 10 minutes. Uncover and continue cooking, stirring often, until the onions turn a lightly golden color, about 35 minutes.
Once the onions have browned, add the sherry to deglaze the pan loosening up any brown bits on the bottom of the pan. Add the beef stock and bouquet garni and bring the soup to a boil. Once boiling, reduce the heat to low, cover and simmer about 30 minutes.
Turn the oven onto broil. Line a baking sheet with aluminum foil and set aside. Remove the bouquet garni from the soup, season with salt and black pepper to taste.
Ladle the soup into 4-6 deep oven-safe bowls. Place two toasted bread slices in each soup bowl. Top generously with grated cheese. Place the soup bowls on the prepared baking sheet. Place in the oven and watching closely, lightly broil until the cheese melts and begins to brown, about 2-5 minutes. Serve immediately.