Our recipe today has roots waaayyy back in Ancient Roman and is known to some as a national treasure. French Onion Soup is traditionally known as a French cuisine, but Katie Walters from our agency in Huron loves to serve up this brothy, cheesy soup on cold SD winter days.
1 TBS extra-virgin olive oil
2 TBS butter
6 medium onions, thinly sliced
salt and fresh ground pepper
2 tsp fresh thyme or poultry seasoning
1 bay leaf
1/2 cup dry sherry
6 cups beef stock
4 thick slices crusty bread, toasted
2 1/2 cups shredded Gruyere or Swiss cheese
Heat a deep pot over medium to high heat. Add oil and butter to the pot. Add sliced onions to the pot as you slice them up. When all the onions are in the pot, season with salt, pepper and 1 tsp thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel in color. Add bay leaf and sherry to the pot. Add 6 cups stock and cover pot to bring to a quick boil. Arrange 4 small, deep bowls or crocks on a cookie sheet. Preheat boiler in oven to high. Once soup reaches a boil, ladle in into bowls. Float toasted crusty bread on soup and cover with a mound of cheese. Sprinkle remaining thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and is bubbly.