Thursday: French Onion Soup

Adapted from recipe submitted by Lori Levin to AllRecipes.com

Chef’s Notes: So my very nice MIL bought me French onion soup bowls for Christmas, so I HAD to make this! Neither one of us had ever even eaten this soup in any restaurant, so really it’s strange that I’d even ask for these. Trust me you really really need to make this! I cut down on a lot of the cheese on top, but both of us agreed that it was still cheesy enough.

Plan of Attack:

1. Prep onions

2. Make soup and allow to simmer for 30 minutes

3. Broil

Ingredients for 3:

4 Tbsp unsalted butter

1 Tbsp olive oil

1 large red onion, sliced into rings, then halved

1 medium yellow onion, sliced into rings, then halved

2 ½ C beef broth

1 Tbsp sherry

½ tsp dried Thyme

Salt and pepper to taste

2 slices rye bread

2 slices provolone cheese

2 Tbsp parmesan cheese

Instructions:

1. In a large stock pot melt butter with olive oil on medium-high heat
2. Add onions and cook for about 7-9 minutes, but do NOT brown onions
3. Add beef broth, sherry, thyme, salt and pepper. Simmer for 30 minutes on medium-low heat
4. When the soup has about 5 minutes left, preheat broiler to High
5. Ladle soup into oven-safe bowl. Cut rye bread to fit, place on top of soup.
6. Sprinkle parmesan atop each slice of bread, then top with provolone cheese
7. Place bowls onto a cookie sheet and broil for about 2-3 minutes, or until cheese is bubbly and lightly browned
8. Oh, and you will enjoy!