Here is another possibility for French Onion soup. At most a couple of hours to make. It's a grey, rainy, severe weather threatening type day...perfect for French Onion soup (if only I didn't have to go to the grocery store!) This recipe will serve 8
•4 large yellow onions, cut in large dice
•1/2 stick unsalted butter
•1 tbsp sherry vinegar
•1/4 cup dry sherry wine
•2 sprigs fresh thyme
•1/2 tsp salt
•fresh ground black pepper to taste
•1 bay leaf
•3 cups high-quality beef broth
•3 cups high-quality chicken broth
•1 cup water
•For the topping:
•toasted French bread
•8 oz shredded Gruyere cheese, or other Swiss cheese
In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.
Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).
Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.
Life is just a chance to grow a soul.