Ingredients:

12 Sweet or Yellow Onions

1 Stick of Butter

Splash of Dry Vermouth

3 Qts of Chicken Stock 

3 Bay leaves

Bread- Loaf of choice, we prefer Sourdough but any white bread is nice

1 cup Cheese- Swiss is traditional but we used Buratta because it’s what we had on hand

French onion soup is just as easy as it is delicious. It is the perfect start to fall, it helps you use up onions if you bought too many for some other recipe (guilty here!), and let’s be frank here, its a great excuse for cheese toast.

For the Soup:

1. Slice your onions-they don’t have to be perfect, just evenly cut up so they cook evenly. Put a little olive oil into the bottom of the biggest pot you have and let them start cooking.
2. When a fond(the little brown bits that start to form at the bottom of the pan) starts to form add in half a stick of butter to help lift it up and incorporate it into the onions. This will also add moisture to the onions and help them caramelize. Let them cook more until they are a deep caramelized brown color and deglaze with Sweet Vermouth. Just sprinkle enough into the pan that steam forms and you can scrape up the newly developed fond.
3. Add in the chicken stock and bay leaves, let simmer on medium heat for about an hour.
4. When soup is almost finished cooking, heat up a skillet on a low flame. Use the other half a stick of butter to make a spread for your bread. Soften, add salt and pepper to taste, and spread on both sides. Toast slowly and when you flip over to the other side, sprinkle with your cheese. This will give it enough time to get hot, mealty, and toasted.

To serve: Ladle into a shallow bowl about half way. add in your toasted cheesy bread, and enjoy!

Cheers!