After 7 years of Josh asking, I finally made French Onion Soup. It wasn't nearly as difficult as I thought! The secret is in the simmering....the longer, the better! Definitely restaurant-quality!
2 teaspoons olive oil3 onions, sliced (I used 2 vidalia onions and 1 white onion)
2 shallots, sliced1/2 teaspoon of sugar
1/2 teaspoon of pepper1/4 teaspoon of salt
1/4 cup sherry wine4 cups of beef broth
2 cups of beef stock (Iused the boxed one)1/4 teaspoon thyme
2 tablespoons butter
french baguette, slicedgueryre cheese, sliced
Heat olive oil in a large dutch oven and satuee onions for 5-8 minutes on medium-high heat.
Stir in sugar, pepper, and salt. Reduce heat to medium and cook 20 minutes, stirring frequently.Increase heat to medium-high and sautee for 5 minutes or until onions are golden brown.
Stir in wine and cook for 1 minute. Add broth/stock and thyme and bring to a boil. Simmer for 1-2 hours. Add butter and allow to melt into soup.
Preheat broiler. Toast baguette slices for 2-3 minutes.