French Onion Soup

This is the result of many years of testing. We prefer Gruyere cheese however Swiss will work 

Ingredients

• 5 tbsp butter
• 3 lbs. yellow onions
• Kosher salt and freshly ground black pepper to taste
• ½ cup dry sherry (low sugar)
• 2 quarts chicken stock
• 2 sprigs thyme
• 1 bay leaf
• 1 tsp fish sauce
• 1 tsp white vinegar
• 8 slices of bread (rustic or Italian), toast dark
• 1 lb. Gruyere cheese, grated (Swiss can be substituted)
• Chopped minced chives, for garnish

Method

1. Cut off the ends of the onion, cut in half, and soak in a large bowl of cold water (this will remove the element that makes your eyes tear up). Let soak for 5 minutes
2. Slice onions in thin slices using a sharp knife. It easiest to do this using the slice wheel of a food processor if you have one
3. Use a large pot, preferably a Dutch oven
4. Melt the butter until it starts to bubble
5. Add the onions, bring to heat and then turn down the head to medium low
6. Cover the pot and cook for minimum 2 hours until the onions start to get a brown rich flavor
7. Stir frequently so that the onions on the bottom do not burn. You can add water if it gets to dry
8. Note: It is the long, slow cooking of the onions that will generate all the onion flavor for the soup
9. Add salt and pepper to taste
10. Add the sherry and deglaze the pot
11. Boil for a few minutes to remove the alcohol
12. Add the chicken stock, thyme and bay leaf and bring the soup to a rolling boil
13. Once the soup comes to a boil, turn the heat down to low and cook for 30 minutes
14. Arrange a rack in your oven about 6 inches under your broiler and turn on your broiler to preheat
15. Using a flat cookie sheet, place an oven proof bowl and ladle in a heaping portion of soup
16. Place the toasted bread in the center
17. Top with a portion of the grated cheese
18. Continue with as many bowls as you need
19. Place the cookie sheet with the soup on the oven wrack under the broil
20. Broil until the cheese starts to brown nicely. Time will depend on your oven
21. Remove from oven, garnish with the chopped chives and serve immediately
22. Serve with crusty French or Italian bread