Classically comforting and full of flavor, French Onion Soup is a kitchen staple that belongs in every cold-weather cook’s repertoire.

French Onion Soup:
2 Tbsp. olive oil
2 Tbsp. butter
2 Tbsp. bacon fat
6 medium white onions, thinly sliced
2 tsp. brown sugar
2 cloves garlic, minced
6 sprigs Ernessi Farms thyme, leaves removed from stems
1 bay leaf
2 Tbsp. cooking sherry
2 quarts beef stock
2 Tbsp balsamic vinegar
Salt and pepper, to taste

  1. In a large Dutch oven, heat the olive oil, butter, and bacon fat over medium heat. Add in onions and stir to coat. Sprinkle brown sugar and a pinch of salt over the onions. Cook onions, stirring occasionally, for 60 – 90 minutes, until they are softened and begin to turn light brown.
  2. Add garlic, thyme, and bay leaf to pot. Stir and continue cooking until garlic is fragrant, about two minutes. Stir in cooking sherry, scraping the bottom of the pot to get any browned bits that may be there.
  3. Add in beef stock and vinegar. Bring soup to a boil over medium-high heat, reduce heat to medium and simmer for 20 – 30 minutes. Taste the soup and add any additional salt and pepper. Remove bay leaf before serving.
  4. When ready to serve: preheat oven broiler. Ladle soup into oven safe bowls and top with fresh croutons (recipe follows) and gruyere cheese. Put under broiler until cheese is melted and bubbly. Serve immediately.

Fresh Croutons:
1 baguette, cut into chunks
Salt and pepper, to taste

  1. Preheat oven broiler to highest setting. Arrange bread onto baking sheet and spray with nonstick spray. Sprinkle with salt and pepper and place under broiler until golden brown – about three minutes. Keep an eye on them, they’ll go from brown to burnt in a matter of seconds.
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