Best French Onion Soup

americastestkitchen.com

enorman

subheading: Soup:

3 tablespoons unsalted butter, cut into 3 pieces

6 large yellow onions (about 4 pounds), halved and cut pole to pole into ¼-inch-thick slices (see illustration below)

Table salt

2 cups water, plus extra for deglazing

½ cup dry sherry

4 cups low-sodium chicken broth (see note)

2 cups beef broth (see note)

6 sprigs fresh thyme, tied with kitchen twine

1 bay leaf

Ground black pepper

subheading: Cheese Croutons:

1 small baguette, cut into ½-inch slices

8 ounces shredded Gruyère cheese (about 2 ½ cups)

View Nutritional Information i

subheading: BEFORE YOU BEGIN:

Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Rachael Ray Stock-in-a-Box All-Natural Beef Flavored Stock (made by Colavita) and Swanson Chicken Stock. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe. Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Rachael Ray Stock-in-a-Box All-Natural Beef Flavored Stock (made by Colavita) and Swanson Chicken Stock. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.

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