French Onion Soup
By America's Test Kitchen | Cook's Illustrated
YIELD 6 - 8 servings
TIME About 3+ hours
This is a winter favorite and SO, SO much easier than Julia’s traditional French preparation.
Serves 6-8 and can be scaled up or down.
3 T. butter
6 large onions, cut pole to pole in ¼ inch slices
2 c. water
½ c. dry sherry
4 c. chicken broth
6 sprigs thyme
8 oz. gruyere, grated
Cook onions and butter in a 400 degree oven for 1 hour in covered Dutch oven.
Stir and cook another 1 to 1 ½ hours with lid ajar.
On the stovetop, over medium heat, stir until onions brown (15-20 minutes).
Add ½ c. water to deglaze, repeating 2-4 times until onions become very dark.
Stir in sherry, cooking until alcohol evaporates.
Add broth, bring to a boil, simmer 30 minutes.
While soup simmers, slice baguette and top each piece with grated gruyere.
Run under broiler until golden and bubbly. Sprinkle with minced parsley.
Serve cheese toasts atop or beside soup.