Braised French Onion Soup

Submitted by KathyP53

"My favorite soup that never goes out of style."

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 cup white wine
• 1⁄2 cup sherry wine, plus
• 3 tablespoons sherry wine
• 10 tablespoons butter
• 1 teaspoon sugar
• 3 large yellow onions, thinly sliced
• kosher salt
• fresh ground black pepper
• 6 sprigs flat leaf parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 2 quarts beef broth or 2 quarts stock
• baguette
• 2 garlic cloves, smashed
• 6 cups grated gruyere cheese
• 2 cups finely grated parmigiano-reggiano cheese

directions

1. Hear oven to 425°F.
2. Combine wine, 1/2 cup of the sherry, 8 tablespoons of butter, sugar, onions, and salt and pepper in a 9x13-inch casserole dish and braise, uncovered, stirring occasionally, until the onions just begin to brown, 40-45 minutes. Remove casserole from oven, cover with foil, and continuing braising in oven, about 1 hour. Keep onions warm.
3. Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and broth into a pot and bring to a boil. Reduce heat to medium low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining sherry and cook for 5 minutes more.
4. WHile the broth simmers, spread the baguette slices with the remaining butter. Toast in a skillet over medium heat, turning once, until golden, 5-7 minutes. Rub slices generously with garlic and set aside. Discard any remaining garlic.
5. Heat broiler with rack 6" from element. Arrange 6 heatproof bowls on a foil lined baking sheet, divide onion and broth between bowls, and stir together. Place 2 baguette slices in each bowl. Top each with about 1 cup of gruyere cheese and 1/3 cup of parmigiano. Broil until cheese are browned and bubbly, 3-5 minutes. Serve immediately.