Active Time: 30 mins | Total Time: 1 hr 20 mins | Yield: 4 Servings
I learned about this recipe a couple of weeks ago and I am so glad that I tried it because my kids love it so much! Oh, man, you are so in for a treat! Give it a try and feel free to add more ingredients if you want. Enjoy!
1 stick (4 ounces) unsalted butter
6 c thinly sliced Vidalia or Spanish onions
Kosher salt and freshly cracked black pepper
1 tbsp all-purpose flour
1/4 c dry sherry
5 c beef stock
6 sprigs fresh thyme
8 slices Gruyere cheese (or Swiss) plus 1 cup
Grated Gruyere cheese
2 c croutons
Step 1: Place a large pot on the stove and turn the heat to medium.
Step 2: Add in butter and allow it to melt.
Step 3: Add in onions and a splash of water, then season with salt and pepper.
Step 4: Bring the onions to a simmer while stirring from time to time for about 15 minutes or until translucent.
Step 5: Add in flour and stir for about 3 minutes.
Step 6: Add in the sherry. Stir and cook for a few minutes until well combined.
Step 7: Add in the beef stock and allow it to simmer for 35 minutes.
Step 8: Prepare the broiler and preheat, then finish the soup.
Step 9: Add in thyme and simmer for another 5 minutes. Make sure to add salt and pepper if needed.
Step 10: Discard the herbs.
Step 11: Divide the soup and ladle it into 4 soup crocks.
Step 12: Top each crock with 2 slices of cheese, croutons, and shredded Gruyere.
Step 13: Place the crocks on a baking sheet and broil until the cheese has melted and starts to turn brown.
Step 14: Serve and enjoy!