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The key to great onion soup is to cook the onions until they are completely caramelized:sweet, soft and dark golden brown. Traditional recipes call for beef or chicken stock, but you can make an excellent onion soup using well-seasoned vegetable broth (if using cubes, use 6 cubes with 6 cups water). Finish with a flourish of bubbly cheese, floating on a layer of French bread, and youll have a soup thats rich and hearty enough to be a meal.
In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, and salt. Cook, stirring constantly, 1 minute. Reduce heat, cover and cook 10 minutes. Remove lid and cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized and very soft, about 15 minutes.
Stir in flour and cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste and pepper. Cover and simmer 15 minutes, adding more salt if needed.
Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks and arrange on baking sheet. Put enough bread on top of each serving—cutting and fitting if necessary—to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly and golden. Serve hot.
- Calories 338
- Carbohydrate Content 16 g
- Cholesterol Content 51 mg
- Fat Content 18 g
- Fiber Content 2 g
- Protein Content 15 g
- Saturated Fat Content 10 g
- Sodium Content 732 mg
- Sugar Content 0 g