This is my Mom’s recipe onion soup recipe with a few small changes. I love this soup, and it is really simple to make. I really need to buy oven proof bowls to make it properly. I use organic beef broth because the conventional often has weird things added to it. You could also make your own beef stock; although, I have never done it.
6 medium yellow onions
1/2 to 3/4 cup of good quality sherry
2 cartons of organic beef broth
2 Bay leaves
1/2 cup of water
salt and pepper
For the top:
Bread slices, Swiss or Gruyere cheese, freshly grated Parmesan
Heat 2 tbsp of butter and 2 tbsp of olive oil in a large soup pot. Cut onions in half and then slice them lengthwise. Sautee them over medium heat until they are translucent and have begun to carmelize. Add 1 cup of sherry, turn heat to high and allow some of the alcohol to burn off, then add 2 quarts of beef broth. Add one or two bay leaves, fresh ground pepper and 2 tsp of salt. Bring to a simmer. Allow the soup to simmer on low for a few hours. Taste the soup for salt and pepper before serving.
Toast slices of bread, one per bowl. Grate the cheeses. If you have oven proof bowls, you can put the soup in the bowls, add the bread, top with cheese and broils until the cheese melts. If you don’t, you can top the toast with cheese and melt it in the toaster. I then just sink the cheesy bread down into the bowl of hot soup. It is not quite the same as the restaurant effect but it it still pretty wonderful.