Feature Recipe - French Onion Soup

Rich, warm, cheesy and satisfying, French Onion soup is a classic that originates in Paris, France in the 18th century. Made from beef broth, and caramelized onions, topped with croutons and alpine style cheese and finished by being placed under a grill to brown and melt the top.

4 tablespoons unsalted butter
2 pounds yellow onions, sliced 1/4-inch into half circles
1 teaspoon sugar
1/2 cup dry sherry
3 cups beef stock
3 sprigs fresh thyme
1 bay leaf
1 small clove garlic, peeled, slightly crushed
Salt and freshly ground black pepper
1 small French baguette, sliced crosswise into 1/2-inch pieces
300 grams Le Marechal grated

1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook slowly, stirring just as needed to keep onions from sticking, until they are soft, deep golden brown, and beginning to caramelize, about 30-45 minutes.
2. Add sherry, stock, thyme, bay leaf and garlic clove and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavours to combine. Season with salt and pepper to taste.
3. Meanwhile, lightly toast bread under a broiler; set aside. Remove thyme, bay leaf and garlic. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle grated cheese over bread in each bowl. Broil 4-5 inches from the heat until cheese is melted and crusty brown around the edges. Serve immediately.
6 Servings

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