Bistro Style French Onion Soup

Serves: 4-6

2 tbsp Butter
2 Bay Leaves
2 tsp Quality Olive Oil
2 Sprigs Fresh Thyme
1 White Onion, sliced
1 cup Sherry (preferred: Harvey’s Bristol Cream)
1 Red Onion, sliced 32 oz
Beef Stock
1 Vidalia Onion, sliced
32 oz Beef Consommé
1 Leek, white part only, sliced and washed
6 toasted slices of a baguette, ½ in thick
3 Garlic Cloves, minced
8 oz Gruyere Cheese
Salt to taste
Pepper to taste

Melt the butter together with the olive oil in a large sauce pot over medium heat. Add onions, leeks, garlic, bay leaves, thyme and salt & pepper to taste.

Cook, stirring occasionally until all the onions are caramelized, about 30 minutes. Add the sherry and cook until reduced by half, about 10 minutes. Remove the bay leaves and thyme sprigs.

Add the beef stock and consommé, bring to a simmer and cook 15 minutes.

Taste and adjust the salt and pepper as desired. Preheat the broiler. Ladle soup into soup crock. Add the baguette toast to the top of each soup bowl. Top each toast with the cheese and broil until the cheese browns