Gruyère French Onion Soup

Ingredients

• 3 tbsp butter
• 3 lbs thinly sliced onions
• Kosher salt
• Freshly cracked black pepper
• ½ cup dry sherry
• 2 qts beef stock
• 1 small handful of thyme sprigs, tied in kitchen twine
• 2 bay leaves
• 1 french baguette, sliced ¼” on an angle
• 24 oz Kaltbach Le Gruyère, shredded

Method

1. Heat a 7qt Dutch oven (or heavy-bottomed pot) over medium-high heat. Add the butter and let it melt. Add the onions and stir to coat. Season with a generous pinch of salt and freshly cracked black pepper.
2. Let the onions cook for about 10 minutes, stirring often. Reduce the heat to medium-low. Continue to cook until the onions are deeply brown and caramelized, about 45 minutes to an hour, stirring often.
3. Pour in the dry sherry. Stir well and let simmer for a minute or so. Add the beef stock, fresh thyme, and bay leaves. Let the soup come to a simmer and cook for 30 minutes. Remove the thyme and bay leaves. Season the soup to taste.
4. Meanwhile, preheat the oven to broil on high. Ladle the soup into individual oven-safe bowls. Place 2 slices of bread on top of each bowl of soup. Mound the gruyère cheese over top. Place the soup bowls onto a sheet pan and transfer to the oven. Broil for 1-2 minutes, or until the cheese is lightly browned and melted.
5. Garnish with thyme leaves and more black pepper. Serve immediately.