Classic Bistro French Onion Soup

Yield: 4 servings

Preparation is easy

Preparation time is 1 hour

Ingredients

• 2 ounces butter (60 grams)
• 8 ounces onions, finely sliced (250 grams)
• 1-cup sherry (250 millilitres)
• 1 ½ quarts beef or vegetable stock (1 ½ litres)
• 1 sachet
• 1 bouquet garni
• Salt and pepper
• 4 slices baguette
• 4 ounces Gruyere or other sharp cheese (125 grams)

Directions

1. In a large pan, melt the butter and add the onions. Add a pinch of salt and leave them to soften over a low heat, about 40 minutes. At that point, uncover the pan and allow the onions to caramelize, turning a rich brown colour, about 30 minutes.
2. Add the sherry and allow the alcohol to evaporate for a minute. Pour the beef or vegetable stock into the browned onions and allow the mixture to boil briefly. Reduce the heat to a simmer and allow cooking for 10 to 15 minutes to allow the flavour of the onions to infuse the stock. Skim off any fat that rises to the surface.
3. Ladle the soup into individual bowls. Float a piece of French bread across the top of each bowl and sprinkle cheese over it. Season with pepper and put the bowls under a hot broiler until the cheese melts and begins to bubble. Serve immediately.