French Onion Soup With Cheese Croutons

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 1/2 lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)
• 1/4 lb unsalted butter
• 1 bay leaf
• 1/2 cup medium-dry sherry
• 1/2 cup cognac or 1/2 cup brandy
• 1 1/2 cups dry wine
• 4 cups beef stock
• 4 cups chicken stock
• 1 tablespoon salt
• 1/2 teaspoon pepper
• cheese crouton
• 1 small baguette, cut into 1/2-inch slices
• 2 1/2 cups gruyere cheese, shredded

Recipe

• 1 in a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. add the wine and simmer uncovered for 15 more minutes.
• 2 add the beef and chicken stocks plus salt and pepper. bring to a boil, then simmer uncovered for 20 minutes. remove the bay leaf, taste for salt and pepper.
• 3 *for the croutons*.
• 4 while the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. set aside.
• 5 *to serve*.
• 6 adjust oven rack 6 inches from broiler element and heat broiler. set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with gruyère. broil until cheese is melted and bubbly around edges, 3 to 5 minutes. let cool 5 minutes before serving.