This recipe is one of our favorites during the fall when the weather has turned cool. It makes the house smell lovely with fresh caramelized onions, broth and herbs.
For this recipe, homemade beef stock is recommended as store brands have a tendency to be higher in sodium and can make the dish a tad too salty.
1 tablespoon extra-virgin olive oil
2 tablespoons butter
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
2 1/2 cups shredded Gruyere or Swiss cheese
4 slices crusty bread or croutons
In a medium stock pot heat the oil & butter until very hot, add the onions, sprinkle with salt and pepper and 1 tsp of thyme. Saute them until the are tender, brown and caramelized. Add the bay leaf and de-glaze the pot with the sherry.
Add the beef stock and bring to a boil.
Place 4 ramekins or crocks on a cookie sheet and divide the soup amongst the 4 bowls. Sprinkle cheese across the top of each bowl and place a slice of crusty bread on top of the cheese, then add a bit more cheese.
Be sure to remove the bay leaf before ladling into the bowls!
Place the soup crocks under the broiler in the oven until the cheese is melted & bubbly.
A note about the ingredients, you can substitute