FRENCH ONION SOUP

It spontaneously turned into Bistro Night at our house yesterday evening.  Braised chicken with carrots, onions and fennel and roasted fingerling potatoes served as the main course with a Pinot Gris.  The starter was my first attempt at homemade french onion soup.  I love french onion soup and am frankly surprised I have never tried it before.  The results were very good.  In retrospect there were a few changes I would have made and I have included them here.  One thing to bear in mind is that this recipe does take about an hour and a half to prepare.  My onions weren't browning and I just had to let them go for over an hour.

FRENCH ONION SOUP

4 Tbsp butter
6-7 (a bit over 2 lbs) sweet vidalia onions, sliced thinly into half moons
Fresh thyme
1/4 cup sherry
2 cups chicken stock
4 cups beef broth
salt and pepper
french baguette, cut into thick slices on the diagonal
grated gruyere cheese

--In a dutch over, or other heavy pan, melt the butter over medium heat

--Lower the heat to med-low and add the onions, the leaves of 1-2 sprigs fresh thyme and salt.
--Cook the onions until they start to brown.  This took me literally over an hour.  Be patient. 

--Once they have started to brown, add the sherry and cook until the sherry has evaporated

--Add the chicken stock and beef broth and simmer for about 30 minutes.  Continue tasting and adjusting with salt and pepper as necessary

--Turn on the broiler and place 1 baguette slice per soup bowl on a baking sheet

--Broil the bread for croutons about one minute

--Ladle the soup into over-safe bowls.  Place the baguette, toasted side down in the soup.  Top with the grated gruyere and place under the broiler for just under two minutes