The Grillmaster's French Onion Soup

French Onion Soup is a real treat.  There are many "easy" or quick recipes but they do to yield the rich flavor of this recipe.  You may wonder why this is the Grillmaster's recipe and not mine.  Well that's simple, he loves to spend the time to prepare more complicated recipes.  I guarantee that this one is worth the time.

French Onion Soup

6 yellow onions, sliced

1tablespoon olive oil

4 cloves garlic, minced

1 cup dry white wine

1/2 cup sherry (or brandy)

8 cups beef stock

2 tablespoons dried or fresh parsley, chopped

1bay leaf

5 sprigs fresh thyme or 1 tablespoons dried

Salt and black pepper to taste (the Grillmaster doesn't add salt)

Slice the onions and add to a large pot or Dutch oven along with the olive oil. Cook over medium heat until the onions are caramelized.  Stir frequently. The onions will be dark brown.  This is the most importent part of the recipe because this is what gives the soup it's rich flavor.  It also takes about one hour.

Once the onions are cooked, add the minced garlic and the wine and sherry.  Cook until the liquid is reduced by half.

Tie the parsley, thyme and bay leaf into a bouquet garni so that it can be removed before serving.

Add the beef stock and herbs.  Simmer an additional hour. Remove the herbs.  Season to taste with pepper and salt.

Toast some bread rounds, and top with Swiss cheese or gruyere cheese.  Ladle the soup into heat resistant bowls and put a cheese round on top. (We actually skip this step because I don't like soggy bread.). Toast  until the cheese is melted and bubbly.  Serve immediately.  I like the toasted cheese toast served on the side.

This soup freezes well should you decide to make a double batch.