1 tablespoon extra-virgin olive oil 2 tablespoons butter 6 medium onions, thinly sliced Salt and freshly ground black pepper 2 teaspoons fresh thyme, picked and chopped or poultry seasoning 1 bay leaf, fresh or dried 1/2 cup dry sherry 6 cups beef stock 4 thick slices crusty bread, toasted 2 1/2 cups shredded Gruyere or Swiss cheese Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil. Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.
the lazy mans onion soup fry up 4-5 sliced oinions wiht some margerine in a pot. i still carmalize them properly... then add -1/2 a can more of beer/water -a few beef bullion cubes -some black pepper -few dashes of worcestershire sauce. then in a toaster oven, I toast up some bread and cheddar chease and serve it with the soup. I'll give scarlet credit due though, I made her recipe and its damn good. I really hate having to scrape dried baked on cheese off my bowls though.
hehe....your version sounded good except for the margarine...the only margarine that i can stand is the non-hydrogenated kind....regular margarine is HORRIBLE for your body....you are much better off eating butter.... ...and i usually don't have any dried baked on cheese to scrape off....cause i eat all of the cheese when i'm eating the soup.....
Wow that sounds really good! I need to go buy some sherry and swiss cheese! "Lazy mans onion soup" LOL
I love a good french onion soup. I prefer beef over chicken stock in it though, because it's such a deep tasting soup as is, I think the beef lends itself better. But, in making some tortellini soup a bit back, we used a vegetable broth (College Inn brand) and it was HEARTY and flavorful. Not weak at all like most. I'll probably use it the next time for FO soup.
