French Onion Soup
Vegetarian: undefined
MAKES: serving
Ingredients
2 large yellow onions (6 cups), sliced into quarter-moons
1 Tbsp olive oil
Sea salt and pepper to taste
1 tsp raw sugar (optional)
3 cups broth
2 tsp Worcestershire sauce
2 tsp dry sherry
1 to 3 fresh thyme sprigs
3 slices GOLO-approved bread
1 garlic clove (optional)
1-1/2 cups Gruyere cheese, shredded
Directions
Heat oil over medium-high heat until it shimmers. Reduce heat to low. Add onions. Stir to coat, then spread them out evenly in the pan. Cook until onions become translucent, stirring occasionally.
If the onions appear too dry, add 1 tsp water. Stir lightly. Season with salt and pepper. You can add 1 tsp raw sugar to speed up the caramelization process (optional). Continue to cook until onions are dark brown in color, stirring occasionally to prevent them from burning with enough time in between to allow them to brown. This shouldn’t take more than an hour.
Transfer caramelized onions to a pot. Add broth, Worcestershire, thyme (optional), and sherry. Stir. Cover and cook on LOW for at least 4 hours, stirring occasionally. The longer you cook it, the more flavorful it becomes.
To serve: Adjust seasonings if needed. Preheat oven to 350°F.
Portion soup into three oven-safe bowls.
Toast bread, then rub with garlic clove (optional). Place over bowl. Top each with 1/2 cup cheese. Place baking sheet in oven, then place bowls on sheet.
Bake 5 to 15 minutes until cheese has melted, then turn oven to broil for 2 to 3 minutes until cheese is bubbling and golden-brown.
Remove from oven. Let cool slightly before serving.