French Onion Soup

Oh, so good!

1 Tbsp extra-virgin olive oil (regular olive oil works too)
2 Tbsp butter or margarine (I use butter)
6 medium onions, thinly sliced
Salt and freshly ground black pepper
2 Tbsp fresh thyme, picked and chopped (or poultry seasoning)
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
4 thick slices crusty bread, toasted
2 1/2 cups shredded Gruyere or Swiss cheese

Heat a deep pot over medium to medium high heat. Work next to the stove to slice
onions. Add oil and butter to the pot. Add onions to the pot as you slice them.
When all the onions are in the pot, season with salt and pepper and 1 tsp fresh
thyme or the poultry seasoning. Cook onions 15 to 18 minutes, stirring
frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to
the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring
soup up to a quick boil. Arrange 4 small, deep soup bowls or crocks on a cookie
sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls.
Float toasted crusty bread on soup and cover each bowl with a mound of cheese.
Sprinkle remaining fresh thyme or sprinkle a bit of poultry seasoning on cheese
and place cookie sheet with soup bowls on it under the hot broiler until cheese
melts and bubbles. Note: This soup is great as a French Dip too.

Jenn B aka Mom2Sam and Tiny
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