Oooh, first time I tried making this, and it was downright yummy!
4 T. unsalted butter
2 lbs. yellow onions, sliced into 1/4" half circles
1 t. sugar
1 T. all-purpose flour
1/2 c. dry sherry
3 c. Homemade Beef Stock
2 t. chopped fresh thyme or 3/4 t. dried thyme
salt and freshly ground black pepper
1 small French baguette, sliced crosswise in 1/2" pieces
8 oz. Gruyere cheese, grated on the large holes of a box grater (about 3 c.)
Melt butter in a large Dutch over or heavy pot on medium-low heat. Add onions. Spread them out in as thick of a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 min, to allow the flavors to combine. Season with salt and pepper to taste.
Meanwhile, lightly toast bread under a boiler; set aside. 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 1/2 c. grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.
Serves 6
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