French Onion SoupI

Isn't it beautiful?
I called this one my "Monster French Onion Soup" because I used a large soup bowl and two huge pieces of toast to sop it up.
Don't tell anyone but this is another soup that I take liberties with.
I never use the same alcohol.
Sometimes I use sherry (lovely!), sometimes I use red wine...I've even used both sherry AND wine.
But, that was a day I think I had too much to drink...ha ha!



But, that is not the one I'm making in today's recipe.

THIS is the one I'm making:

Take 2 large Vidalia onions (or any sweet onion) and slice them up.
Throw onions into a dutch oven or heavy pot with olive oil.
You only need enough oil to fry the onion, not to drown it,
Fry it on medium heat for 40 minutes or until it is brown and caramelized like so...

Next, add 1/2- 1 cup of wine or 3 Tablespoons of sherry. Add 1 Litre of beef broth and sprigs of fresh Thyme.

For spices. I used a pinch of salt and pepper and 1/2 tsp of Herbs de Preovence.

You bring soup to a med-high boil and turn the heat off immediately. This is what the soup looks like when it's done. Can you smell it? No, only me then? Well, you will smell it when you make it.

The next picture is something I like to call "The Worst Example of Photography in the World".

Ladle the soup into a bowl of your choice. I used shallow bowls this time. I don't always. Perhaps my deeper bowls were dirty or something. It happens. Anyway, take a slice or two of any artisan bread (I prefer Belgian), toast it lightly in toaster and set it on bowl of soup. Grate some Gruyere cheese on top and garnish with fresh Thyme. .

Place the bowls on a cookie sheet and broil in the oven for 2-3 minutes or until the cheese starts to bubble and melt. This is NOT the time to go check your Facebook or go to the washroom. Stand beside your oven and check on it. You can let it get a little browned but you don't want to burn it.

Use oven mitts to remove from oven, serve on a service plate and Enjoy!