TITLE: FRENCH ONION SOUP
CATEGORY: SOUPS, SAUCES, SPICES

• 4 TABLESPOONS CLARIFIED BUTTER (2 OUNCES)
• 4 POUNDS WHITE OR YELLOW ONIONS, PEELED  & JULIENED
• 1 TABLESPOON GRANULATED SUGAR
• ½ TEASPOON COARSE SEA SALT
• 1 CUP DRY RED WINE
• 8 CUPS HOT BROWN STOCK (HAVE WARMED IN BOWL)
• SALT AND PEPPER TO TASTE
• ¼ CUP DRY SHERRY
• 1 TEASPOON MINCED FRESH THYME
• 8 THICK SLICES, DAY OLD CRUSTY FRENCH BREAD OR CROUTONS
• 1.5 CUPS GRUYERE CHEESE, GRATED (6 OUNCES)

• HEAT A LARGE SOUP POT OR DUTCH OVEN OVER MEDIUM HEAT. ADD THE BUTTER, THEN ADD THE ONIONS, SUGAR & SALT. SAUTE OVER MEDIUM HEAT UNTIL ONIONS ARE VERY SOFT AND BROWN (CARAMALIZED) ABOUT 25 TO 35 MINUTES.
• ADD THE WINE & COOK UNTIL THE LIQUID IS REDUCED BY HALF.
• ADD THE HOT STOCK TO THE ONION MIXTURE & SEASON W/ SALT & PEPPER TO TASTE. SIMMER OVER MEDIUM HEAT FOR 10 TO 15 MINUTES (LONGER IF POSSIBLE). REMOVE FROM HEAT AND ADD SHERRY & THYME.
• PLACE 8 DEEP, OVEN PROOF SOUP BOWLS ON A BAKING SHEET. DIVIDE THE SOUP AMONG THE BOWLS, BEING CAREFUL TO EVENLY DISTRIBUTE THE ONIONS. FLOAT A SLICE OF BREAD OR CROUTON ON TOP OF EACH SERVING & SPRINKLE WITH THE GRATED CHEESE.
• PLACE THE SOUP BOWLS UNDER A HOT BROILER & BROIL UNTIL THE CHEESE IS BROWN AND BUBBLY. SERVE IMMEDIATELY.

CROUTONS
-    8 THICK SLICES – FRENCH OF ITALIAN BREAD
-    4 TABLESPOONS UNSALTED BUTTER, MELTED
-    1 TABLESPOON EXTRA VIRGIN OLIVE-OIL
-    2 TABLESPOONS MINCED FRESH PARSELY
-    SALT & FRESH PEPPER TO TASTE
-    PREHEAT OVEN TO 375 DEGREES

* PLACE THE BREAD SLICES ON A BAKING SHEET & BRUSH WITH THE COMBINED MELTED BUTTER AND OLIVE OIL ON BOTH SIDES. SPRINKLE ONE SIDE WITH PARSLEY & SEASON WITH SALT AND PEPPER. TOAST IN OVEN UNTIL PALE BROWN AND VERY CRISPY.