French Onion Soup

French onion soup is something that is relatively new to me.  As in, I was never really sure if I liked it.  Last year I made it for the first time and discovered how much I really do enjoy it.   It's also one of Matt's favorite soups-which is kind of odd because he does not like onions-well he doesn't like raw onions.  I think since the onions are slowly cooked, they really caramelize nicely and give this soup a deep, rich flavor with a hint of sweetness.

We have French Onion soup bowls that were handed down from Matt's grandparents.  I know not everyone has ovenproof bowls, and don't worry-there is a great method to make this soup without them too.  I included the directions for both ovenproof and not ovenproof at the bottom of the recipe.

I think this soup is perfect for a chilly night.  I tend to make it on weeknights when I have a little bit of time to cook those onions, but I also think it would be a great soup to make for a special dinner, such as

an anniversary or birthday.

French Onion Soup

2 tablespoons unsalted butter
2 tablespoons olive oil
5 medium onions, thinly sliced
1/2 teaspoon sugar
Pinch of dried thyme
2 tablespoons dry sherry or cognac
3 1/2 cups beef stock
1 to 1 1/2 teaspoons salt
1/4 to 1/2 teaspoons ground black pepper
2 thin slices (~1/2 inch) of French bread per serving
3 tablespoons Gruyere cheese, grated, per serving

Heat butter and olive oil in a large dutch oven  or soup pot over medium heat until butter is melted. Add onions and thyme and stir to coat. Cook, stirring occasionally, until the onions start to brown, about 15 minutes. Keep an eye on them to ensure that onions do no scorch. Reduce heat to medium-low, add the sugar and a pinch of salt and continue to cook, covered, stirring occasionally, until onions have a rich brown color, about 40 minutes.

Add dry sherry or cognac, increase the heat to high, and stir constant until all of the dry sherry or cognac has cooked off. Stir in beef stock. Bring to a boil. Reduce the heat and simmer, partially covered, for 20 minutes. Season with salt and pepper.

Meanwhile, start preparing the bread. Preheat oven to 350 degrees.  Arrange French bread on a baking sheet and toast, turning over once, until lightly toasted, about 10-15 minutes. The next steps will depend on whether or not you are using ovenproof bowls.

If you don't have ovenproof bowls:

Preheat the broiler. Sprinkle the toasted slices of French bread with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and top with 2-3 slices of the bread.

If you have ovenproof bowls:

Preheat the broiler.  Ladle the soup into bowls, top each with 2-3 slices of bread and top with cheese. Broil until cheese is bubbly and golden brown, 3-5 minutes.

Adapted from Joy of Cooking and Williams-Sonoma The Weeknight Cook: Fresh & Simple Recipes for Good Food Everyday