French Onion Soup (Soupe à l’Oignon Gratinée)

FREE RECIPE PREVIEW

Ingredients — preview

• 6 tablespoons butter
• 3 pounds onion sliced 1/8 inch thick
• a/n coarse salt
• a/n black pepper
• 1/2 cup dry Sherry
• 2 quarts chicken stock

Preparation — preview

1. In a large skillet, melt butter over medium-high heat until foaming.
2. Add onions and cook, stirring occasionally, until softened, about 8 minutes.
3. Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden brown color, about 45 minutes to 1 hours.
4. If onion juices on the bottom of the pot start to burn, add 1-2 tablespoons of water, scrape up the browned bits, and continue cooking.
5. Season with salt and pepper.
6. Add sherry and bring to a simmer, scraping up any browned bits.
7. Cook until alcohol smell is mostly gone, about 3 minutes.
8. Add stock, thyme, and bay leaf, raise heat to medium-high and bring to a simmer.
9. Add cider vinegar and season with salt and pepper.