Recipe Database
Marvin Woods French Onion Soup
Marvin Woods French Onion Soup
1/4 cup (1/2 stick) unsalted butter
2 pounds yellow onions, sliced 1/4-inch into half circles
2 leeks, sliced in to half moons and rinsed
1 shallot, chopped
1 teaspoon sugar
1 tablespoons all-purpose flour
1/2 cups dry sherry
1-1/2 quarts (6 cups) beef stock, preferably homemade
1 tablespoon chopped fresh thyme
Coarse salt and freshly ground black pepper
1 small French baguette, sliced crosswise into 1/2-inch pieces
8 ounces Gruyère cheese, grated on a box grater (about 3 cups)
Freshly snipped chives, for garnish

1. Melt butter in a large heavy-duty pot over medium-low heat 2. Add onions, leeks, and shallots 3. Season with salt and pepper 4. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, 30 to 45 minutes 5. Sprinkle flour over onions, and stir to coat 6. Add sherry, stock, and thyme, and bring to a boil 7. Reduce heat to simmer and cook, partially covered, for about 30 minutes 8. Taste and adjust for seasoning with salt and pepper 9. Ladle hot soup into six ovenproof bowls 10.Arrange the bowls on a baking sheet 11.Place 1 or 2 slices of baguette over each bowl of soup 12.Sprinkle 1/2 cup grated cheese over baguette in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges 13.Watch carefully that bread doesn't burn 14.Garnish with freshly snipped chives 15.Serve immediately