Onions, bread, and cheese are three of my boyfriend’s favorite foods, so French Onion Soup was pretty much a no-brainer dish to make for him. It’s traditionally made with dry white wine, but all I happened to have on hand was cream sherry when I made this. It came out great, so now it’s what I always use.
Guessipe
- 6 yellow onions, thinly sliced
- 1/4 cup olive oil
- 2 TBSP butter
- 1 tsp sugar
- 1 tsp salt
- 3 cloves garlic, minced
- 1/2 cup cream sherry
- 8 cups beef stock
- 1/2 tsp oregano
- salt and pepper to taste
- crusty bread, sliced
- olive oil
- Swiss cheese, shredded
In a thick-bottomed pot, toss the onions and olive oil. Cook over medium heat about 20 minutes, stirring often.
Add the butter. Increase the heat to medium-high and cook another 15 minutes, stirring often.
Add sugar and salt. Continue to cook until the onions are browned, stirring often.
Stir in the garlic and cream sherry, scraping the browned bits from the bottom of the pot.
Add the beef stock and oregano. Bring to a simmer. Cover and reduce heat to maintain a low simmer. Cook another 30 minutes. Salt and pepper to taste.
Brush both sides of the bread slices with olive oil. Bake at 450 degrees F until golden brown.
Sprinkle each slice with cheese and continue to bake until the cheese starts to bubble.
Ladle soup into a bowl and top with cheesy toast.
