1 bunch green scallions (white part for soup, green part for garnish)
1 clove garlic sliced
3 oz. whole butter
2 Tsp olive oil
3 stems fresh thyme
1 bay leaf (fresh if possible)
1/2 cup sherry wine (cooking sherry)
1/2 gallon beef stock
Kosher salt and pepper to taste
6 1oz. slices of good gruyere cheese
6 1 inch slices baguette brushed with olive oil and toasted in a 350* oven for 5-8 minutes
3 Onion Soup Recipe for 6 guests:
Pre heat oven broiler to high.
Use a thick bottomed pot turn the burner on a medium heat.
Add the butter, 1 Tsp olive oil, and onions, and garlic and start to caramelize them.
Add the fresh Thyme, bay leaf and a pinch of salt and pepper and turn down the heat to medium low to slowly extract the natural sugars from the onions.
When they turn a medium amber color add the sherry and cook off the alcohol, about 2 minutes, then add the beef stock and another pinch of salt and pepper.
Let simmer for about 45 minutes.
Taste and adjust your salt and pepper.
Then ladle soup into Oven Proof soup bowls no more than 4 inches wide(they do make bowls specially made for French onion soup), lay a piece of toasted baguette on top and then a slice of gruyere cheese.
Place the bowls on a cookie sheet to avoid spilling in the oven and place on the top rack.
Keep your oven door cracked to keep an eye on the color of your cheese.
You want a nice spotty brown bubbly cheese crust to form.
After about 3-5 minutes, (maybe more) take out of oven and garnish with thinly sliced green onions.