Gruyère French Onion Soup
Classic French onion soup with sweet caramelized onions, fresh thyme, lots of Kaltbach Le Gruyère cheese, and black pepper.
- 3 tbsp butter
- 3 lbs thinly sliced onions
- Kosher salt
- Freshly cracked black pepper
- ½ cup dry sherry
- 2 qts beef stock
- 1 small handful of thyme sprigs, tied in kitchen twine
- 2 bay leaves
- 1 french baguette, sliced ¼” on an angle
- 24 oz Kaltbach Le Gruyère, shredded
- Heat a 7qt Dutch oven (or heavy-bottomed pot) over medium-high heat. Add the butter and let it melt. Add the onions and stir to coat. Season with a generous pinch of salt and freshly cracked black pepper.
- Let the onions cook for about 10 minutes, stirring often. Reduce the heat to medium-low. Continue to cook until the onions are deeply brown and caramelized, about 45 minutes to an hour, stirring often.
- Pour in the dry sherry. Stir well and let simmer for a minute or so. Add the beef stock, fresh thyme, and bay leaves. Let the soup come to a simmer and cook for 30 minutes. Remove the thyme and bay leaves. Season the soup to taste.
- Meanwhile, preheat the oven to broil on high. Ladle the soup into individual oven-safe bowls. Place 2 slices of bread on top of each bowl of soup. Mound the gruyère cheese over top. Place the soup bowls onto a sheet pan and transfer to the oven. Broil for 1-2 minutes, or until the cheese is lightly browned and melted.
- Garnish with thyme leaves and more black pepper. Serve immediately.