French Onion Soup

▢3 tablespoons unsalted butter

▢10 cups thinly sliced onions

▢¾ teaspoon salt more to taste

▢2 tablespoons all-purpose flour

▢¼ cup sherry

▢½ cup dry white wine sauvignon blanc or pinot Grigio

▢4 cups beef broth

▢5 sprigs thyme

▢4-8 slices baguette 1-inch slices

▢8 ounces Gruyere cheese

1. Melt Butter: Heat a large, heavy-bottomed pot over medium heat. Add the butter and let it melt. Add the onions and salt and stir.
2. Sauté Onions: Let the onions sauté for 5-10 minutes or until they begin to turn translucent. Reduce the heat to medium-low and continue to cook the onions for another 45 minutes, string every 5-10 minutes to prevent them from burning. If they are burning instead of caramelizing, turn the heat to low and stir more frequently. They should be fragrant and turn a deep golden brown. The size will reduce drastically.
3. Add Flour, Sherry, and Wine. Turn the heat back to medium, stir the flour into the onions, and cook for 1 minute. Slowly stir in the broth, sherry, and wine. Then, bring to a simmer. Simmer until the soup begins to thicken and reduce, about 4-5 minutes. Stir in the thyme. Adjust the salt as needed.
4. Toast Baguette: While the onions cook, toast the pieces of bread in the oven. Brush both sides with olive oil, then bake at 350 degrees Fahrenheit for 6-8 minutes, flipping the bread halfway through. Remove from the oven and set aside.
5. Broil and Serve: Ladle the soup into four oven-safe bowls. Place a slice or two of toasted bread on top of the soup and cover with cheese. Place the bowls on a large sheet pan and broil until the cheese has melted and starts to turn brown and bubbly, about 2-3 minutes. Keep a close eye on them as they broil, as some broilers can cook faster than others. Serve immediately.

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