French Onion Soup

The thing you need to make good french onion soup is patience.  You have to slowly cook the onions to allow their natural sugars to caramelize.

2 tablespoons butter
2 tablespoons olive oil
5 medium onions thinly sliced
a pinch of dried thyme

2 tablespoons brandy or sherry
3 1/2 cups canned beef broth
1 1/2 teaspoon salt
1/2 teaspoon pepper

3 slices toasted french bread
3 tablespoons shredded swiss cheese

Heat butter and oil in large stock pot until butter is melted. Add onions and thyme.  Cook over medium heat stirring constantly keeping a vigilant eye on onions so they do not burn.  As soon as they start to brown after about 15 minutes reduce heat to medium low and continue to cook, stirring often, until onions are a rich brown color about 40 minutes.

Add brandy or sherry and cook on high until alcohol is reduced.  Add beef broth, bring to boil, then reduce heat to low and simmer for 20 minutes.  Season with salt and pepper.

Ladle into 8 ovenproof soup bowls or crocks that are on a cookie sheet.  Top with slice of french bread, sprinkle with cheese.  Bake at 450 degrees until cheese melts and turns light brown.

ENJOY!