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1
In large, heavy pot, heat 2 Tbsp.
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2
butter with oil over medium heat.
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3
Stir in onions, sugar, and salt.
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4
Cook, stirring constantly, 1 minute.
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5
Reduce heat, cover and cook 10 min.
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6
Remove lid and cook 15 min more, stirring occasionally.
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7
Add in remaining butter to pot.
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8
Cook, stirring occasionally, till onions are caramelized and very soft, about 15 min.
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9
Stir in flour and cook 3 to 4 min.
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10
Stir in broth, sherry, thyme, salt to taste and pepper.
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11
Cover and simmer 15 min, adding more salt if needed.
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12
Preheat broiler.
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13
Lightly toast bread slices.
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14
Ladle soup into 6 ovenproof bowls or possibly crocks and arrange on baking sheet.
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15
Put sufficient bread on top of each serving - cutting and fitting if necessary - to cover soup.
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16
Sprinkle bread with shredded cheese.
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17
Broil till cheese is bubbly and golden brown.
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18
Serve warm.
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19
This recipe yields 8 servings.
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20
Comments: The key to great onion soup is to cook the onions till they are completely caramelized: sweet, soft and dark golden.
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21
Traditional recipes call for beef or possibly chicken stock, but you can make an excellent onion soup using well-seasoned vegetable broth (if using cubes, use 6 cubes with 6 c. water).
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22
Finish with a flourish of bubbly cheese, floating on a layer of French bread, and you'll have a soup which's rich and hearty sufficient to be a meal.
