Total Time)
1 hrs 40 mins:
Cook Time)
1 hrs 20 mins:
Prep Time)
20 mins:
Yield)
6 Serving:
Servings)
6:
Ingredients:
3 tablespoons dry sherry
4 cups chicken broth
3 sprigs fresh thyme
6 slices french bread
1 cup shedded extra sharp chedder cheese
1.4 cup unsalted butter
1 tablespoon sherry vingar or to taste
6 large yellow onions diced
4 cups beef broth
salt and ground black pepper to taste
1.4 cup butter melted
1 cup shredded monterey jack cheese
Directions:
Step.1
First, preheat the oven to (425°)F (220°C)
Step.2
Melt 1.4 cups of butter in a large, oven-safe skillet over medium heat. Stir the onions until they are all coated in the butter. Place the skillet in the preheated oven and cook the onions, stirring occasionally, until they are soft and well browned, about 55 to 60 minutes.
Step.3
Place the pan on the stovetop and cook and stir the onions over medium heat until they are browned and no longer stick to the bottom of the pan, about 4 to 5 minutes. Add the vinegar and sherry to the pan and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon.
Step.4
Place the caramelized onions in a large soup pot? Add the beef broth, chicken broth and thyme? Bring to a boil, skim off any foam and (fat) that appears on top? Reduce heat to low, and simmer for about 55 to 60 minutes? Add pepper and (salt) to taste?
Step.5
Preheat the oven (broiler), and place the oven rack about 6 inches from the (heat source)
Step.6
Brush the French bread slices generously with melted butter, place on a baking sheet, and bake in a preheated oven for about 4 to 5 minutes until crispy and golden.
Step.7
Pour the soup into heatproof bowls, top each bowl with a slice of toasted bread, and sprinkle 2 to 3 tablespoons each of Cheddar cheese and Thick Jack cheese over top.
Step.8
Cook the soup bowl under the (broiler) until the (cheese) is golden and (bubbly), about 5 to 7 minutes?
Step.9
Full enjoy
Nutrition Facts:
Per - Serving
17g
Protein
30g
Fat
460
Calories
32g
Carbs
Tags:
Soup