French Onion Soup

Most of the time french onion soup is topped with toasted french bread, shredded Gruyere cheese and put under a broiler to melt the cheese. This can be messy and time consuming when all you want to do is eat your soup. I prefer to make cheese toast separately and put those on the soup right before serving.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 10  large onions
• 3  garlic cloves, minced
• 1⁄4 cup butter
• 3 (14 ounce) cans  beef stock, chicken works too
• 1  tablespoon sherry wine
• 1  loaf  French bread, sliced on the bias into rounds
• 1⁄2 lb gruyere cheese, grated

Directions

1. Peel halve and thinly slice the onions. Melt the butter in a large stock pot; add the onions and garlic.
2. Cook stirring occasionally until the onions are soft and carmelized to a medium dark brown.
3. Deglaze the pot by adding the sherry first and then the stock.
4. Cook for an additional 15-20 minutes.
5. For the gruyere toasts; place the bread slices on a baking sheet and cover with the grated cheese. Bake at 350 degrees farenheit until the cheese is melted and bubbly.
6. To serve, ladle soup into bowls and place 1-2 of the cheese toasts on top.