French Onion Soup

Energy: 218 kcal
Ingredients:

• 10 pounds yellow onion - sliced thin;


• 8 ounces clarified butter;


• 4 quarts beef stock;


• 4 quarts chicken stock;


• 1/2 ounce fresh thyme;


• salt and pepper - to taste;


• 8 ounces sherry;


• toasted french bread slices - as needed to garnish;


• gruyre cheese as needed - as needed to garnish;

Instructions:

Sauty the onions in the butter over low heat. Carefully caramelize them thoroughly without burning. Deglaze the pan with 8 ounces (250 milliliters) of the beef stock. Cook au sec. Repeat this process until the onions are a very dark, even brown. Add the remaining beef stock, the chicken stock and thyme. Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings and add the sherry. Serve in warm bowls. Top each portion with a slice of toasted French bread and a thick layer of cheese. Place under the broiler or salamander until the cheese is melted and lightly browned.Yield: 4 quarts (4 liters)