Recipe
French Onion Soup
- 2T Butter
- 2T Olive oil
- 4 Medium yellow onions, thinly sliced
- 1/4c Cognac or Sherry (not cooking Sherry)
- 4c Beef stock
- 1t Fresh thyme
- Salt and ground black pepper to taste
- 1c Grated Swiss cheese
- 4 Slices, baguette, cut 1 inch thick
- In a large skillet, melt butter over medium-high heat, then add olive oil and onions.
- Sauté for 5 minutes or until nicely browned.
- Turn down heat to medium-low and sauté for 15 minutes more.
- Add Cognac, then cook for 1 minute.
- Transfer onions to a soup pot.
- Add beef stock, thyme, salt and pepper and simmer over medium-low uncovered, for 20 minutes.
- Preheat oven to 350 degrees.
- Place baguette slices on a cookie sheet, top each slice with 1/4 cup of cheese, and bake in oven for 10 minutes
- Ladle soup into 4 bowls, top each bowl of soup with prepared baguette slice and serve.
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