BISTRO FRENCH ONION SOUP

I love a good bowl of French onion soup, especially on a cold winter's night. Serve this with a green salad. This is a truly romantic dinner for two while you listen to the music of French cabaret singer and songwriter, Èdith Piaf. Je suis Paris!

Lee's Kitchen Tips:

You can make this soup with only Gruyère cheese or only a good quality Swiss cheese.

2 T avocado oil

4 T unsalted butter

6 large yellow onions, halved and thinly sliced

4 cloves garlic, minced

½ cup dry sherry 

¼ cup good quality brandy (optional)

2 sprigs fresh thyme, tied together with butcher’s twine

2 bay leaves

4 cups beef broth or stock

4 cups chicken broth or stock

Sea salt and freshly ground black pepper 

8 oz shredded Gruyère cheese

4 oz shredded Emmentaler Swiss cheese

1 French baguette, sliced

Heat oil and butter in a large Dutch oven over low heat.  

Add onions and cook over low heat, covered, for 30 minutes, stirring occasionally.  

Remove lid and continue to cook for another 20 minutes, until golden, stirring occasionally.

Add garlic and continue to cook for another 2 minutes.

Add sherry and cook another 2 minutes, to reduce.

Add thyme sprigs, bay leaves, beef broth, and chicken broth.

Season to taste with salt and pepper

Bring to a boil, reduce heat, cover and simmer another 20 minutes.

Remove thyme sprigs and bay leaves.

While soup is simmering, arrange slices of bread on a baking sheet and bake in a 400 degree F oven for 6 to 8 minutes, until toasted, then set aside.

Ladle broth and onions in ovenproof soup bowls set on a baking sheet.  

Add the toasted bread, two per bowl, and sprinkle with cheeses. 

Heat broiler with rack 6 inches from element.  

Place baking sheet with bowls of soup under the broiler and broil until cheeses are browned and bubbly, about 3-4 minutes.

Garnish with a small sprig of thyme, if desired.

6 servings