Rich and Simple French Onion Soup

Dry vermouth can substitute sherry

I did caramelize the onions for about an hour and added garlic but besides that I stuck to the recipe.

Delicious! I added a teaspoon of Worcestershire sauce, and added corn starch to thicken the soup. Flour also works. Toasted the French bread with olive olive oil and Italian seasoning for flavor. Will try flavored crotons next time for ease. Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler. 7. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.

Slowly caramelize the onions before adding beef broth. For a meaty stew, make this soup but when it's done, add a seared beef roast and cook for 2-4 hours. You can also add the soup and roast to a crock pot and cook on low for 8 hours or high for 4.