French Onion Soup
3 large white onions, chopped
4 tablespoons olive oil
2 bay leaves
10 sprigs of fresh thyme, tied together using one of the sprigs
1 teaspoon salt
1 teaspoon sugar
3/4 cup dry sherry
3/4 cup dry white wine
4 1/2 cups water or stock of your choice. (If using water you will need to add 3 tablespoons Osem Chicken Consomme or 3 bouillon cubes)
To top the soup: (optional)
French baguette, sliced on the bias
1 1/2 cups shredded Gruyere cheese
Place first 6 ingredients together in a large soup pot. Turn heat to medium-high and saute onions for about an hour, mixing every now and then. The onions will turn a dark golden brown color.
Add the sherry and white wine to the pot and de-glaze. Use a wooden spoon to scrape the bottom of the pot. Let boil for about 15 minutes.
Now add the water or stock, if using water add the chicken consomme now as well. Using a pair of tongs take out the thyme sprigs and bay leaves. Stir and let boil for another 30 minutes.
Place soup in containers until ready to serve. You can freeze soup up to 6 months.
When ready to serve, place warmed up soup into 4 oven-safe bowls. Bake slices of baguette, sprinkled with some olive oil in the oven at 375 degrees until crisp and golden brown, about 15-20 minutes. Place toasted bread on top of soup and sprinkle it with cheese. Broil soup in the oven until cheese is golden brown and melty, about 5 minutes. Serve and enjoy!