French Onion Soup
The classic soup that warms and satisfies—blanketed by melted cheese and crusty bread.
- 2 tablespoons butter
- 2 lbs. yellow onions, peeled and sliced
- 1/2 teaspoon Florida Crystals® Organic Sugar
- 1/2 cup dry sherry
- 1 bay leaf
- 2 sprigs fresh thyme
- 4 cups beef broth (fresh or canned)
- Salt and pepper, to taste
- 6 slices French bread, toasted
- 1 1/2 cups Swiss or Gruyere cheese, grated
In large saucepan over medium heat, melt butter. Add sliced
onions and sugar. Cook, stirring often, until onions are soft and
golden brown. Add sherry; cook until sherry is reduced by
half, about 5 minutes. Add bay leaf, thyme and broth. Bring
to boil, then reduce and simmer 30 minutes.
Preheat oven to 425°F.
When soup is finished cooking, remove bay leaf and thyme sprigs. Season with salt and pepper, as needed. Ladle into 6 oven-safe soup crocks
and top each with a slice of French bread and a serving of cheese.
Place crocks on a sheet pan; bake until cheese is bubbly and
beginning to brown.
The key to creating the famous great flavor is in the proper preparation of the onions. They must be cooked slowly and stirred often. The sugars caramelize to create the deep brown color and rich flavor.