French onion soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the onions in the butter over low heat in a large, heavy saucepan stirring often. Carefully cook the onions until they caramelize thoroughly and soften without burning, approximately 1 hour.

Step 2

Deglaze the pan with 8 fluid ounces (240 milliliters) beef stock. Stir, scraping the pan to release the browned onions. Cook au sec, approximately 5 minutes. Add more stock and repeat this process 4 to 6 times until the onions are a very dark, even brown.

Step 3

Add the remaining beef stock, the chicken stock and thyme.

Step 4

Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings and add the sherry.

Step 5

Serve in warm bowls. Top each portion with a slice of toasted French bread and a thick layer of cheese. Place under the broiler or salamander until the cheese is melted and lightly browned.