French Onion Soup

By spend with pennies

Ingredients

cup unsalted butter
3 large sweet onions
½ teaspoon brown sugar (optional)
8 cups beef broth (64 oz)
cup dry white wine
3 sprigs fresh thyme (or ½ teaspoon dry)
1 bay leaf
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon dry sherry (optional)
1 loaf baguette
3 cups shredded Gruyere cheese
6 tablespoons shredded Parmesan cheese

Prep Time15mins
Cook Time80mins
Servings6

Instructions

Slice onions ¼" thick. In a large soup pot or dutch oven, melt the butter over low heat. Add the onions and brown sugar and cook for 30 to 45 minutes, stirring occasionally.

Add the beef broth, wine, thyme, bay leaf, black pepper, Worcestershire, and dry sherry. Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Remove bay leaf and thyme sprig and discard.

Meanwhile, slice the bread ½-inch thick, brush with olive oil, and place on a baking sheet. Broil under high heat for 1 to 2 minutes per side or until golden.

Place 6 ceramic bowls on a baking sheet and ladle the soup into the bowls. Add 2 slices of bread to each bowl and divide both cheeses evenly over the bowls. Broil until cheese is golden and bubbly, about 1 to 2 minutes.