I’ve been reading a great book.
A love story set in Paris, with recipes? That’s just so entirely my thing it’s almost as if this author wrote it with me in mind. Thanks Elizabeth, you’re awesome!
“Better Than French” Onion Soup
By Elizabeth Bard
4lbs onions (halved and sliced)
4 tablespoons unsalted butter (cut into chunks)
2 tablespoons olive oil
1/2 teaspoon sea salt
a few springs of fresh thyme
1 bay leaf
1/2 dry sherry
8 cups broth (chicken or beef, or a combo of both)
8 slices stale baguette or sourdough bread
1 lb Gruyere cheese (grated)
Preheat oven to 400 degrees
In a Dutch oven, combine the onions, butter, olive oil, salt and thyme and bay leaf. Cook, covered in the oven for 1 hour. Stir and, leaving the lid slightly askew, continue to let the mixture cook in the oven for an additional 1 1/2 hours.
Transfer the Dutch oven to the stovetop. Cook the onion mixture over medium-high heat, until the liquid is evaporated and the onions are golden, about 20 minutes.
Add the sherry and cook 5 minutes more.
Add the broth, scraping the bottom of the pot to loosen any caramelized onions. Bring the soup to a boil and simmer for 30 minutes.
Spoon the soup into 8 individual ovenproof crocks and top each one with a crouton and a layer of grated cheese.
Place the crocks under the broiler for 1 to 2 minutes until the cheese is brown and bubbly.
We loved it!
Oh, and gift idea: Caramelized onions in a sweet little jar!