June’s All Day French Onion Soup

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June's All Day French Onion Soup

Ingredients

For the soup:

• ¼poundunsalted butter

• 2poundsred onions, thinly sliced

• 2poundsyellow onions, thinly sliced

• 2sprigsthyme

• 1bay leaf

• ½teaspoondry oregano

• 2teaspoonssugar

• ⅔cupdry sherry

• ⅔cupwhite wine

• 1quartchicken stock

• ⅓cupdemi-glace

For the topping:

• 2cupslarge roasted croutons- 1"x1"

• 8slicesgruyere

• 1cupgrated gruyere

• 1cupgrated parmasean

Wine Pairing

• Red Blend

Instructions

• MELT the butter in a medium saucepan over medium heat.

• ADD the onions, thyme, bay leaf and oregano, and sauté until tender, about 5 minutes. Sprinkle the onions with the sugar and continue to sauté until well combined.

• REDUCE heat to low and continue to cook the onions, covered and stirring regularly, for 45 minutes or until completely caramelized.

• DEGLAZE the onions with the sherry and reduce for 5 to 7 minutes. Add the white wine and reduce for an additional 10 minutes.

• ADD the chicken stock and demi-glace and simmer over low heat for 20 minutes or until reduced slightly. Taste and adjust seasoning as necessary.

• FILL a serving dish ¾ the way up to the rim with boiling onion soup, top with ½ cup of the croutons in each.

• COVER the entire top of the soup and dish with the sliced cheese and spread ½ cup of the mixed grated cheeses, carefully.

• BROIL in the oven until the cheese is dark golden brown.

• SERVE immediately.

Nutrition

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