TLC

Serves: 6

Prep time: 15 minutes

Cook time: 1 - 1 1/2 hours

Ingredients:

  • 8 large onions, thinly sliced
  • 4 tablespoons butter
  • 1 bay leaf
  • 1/2 cup dry sherry
  • 8 cups chicken stock
  • 2 sprigs fresh thyme
  • Salt and pepper
  • 12 thin slices baguette
  • 1/2 pound Gruyere, grated
  • 1/4 cup grated Parmesan

Directions:

  1. In a large stockpot over medium heat, melt butter and add onions, bay leaf and 2 teaspoons of salt. Sauté the onions, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium-low and continue cooking the onions, stirring occasionally for 1- 1 1/2 hours, until the onions have softened completely and are a pale golden brown.
  2. Add the sherry and simmer, uncovered for a few minutes. Add the chicken stock and thyme sprigs. Bring to a boil, reduce heat, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper,
  3. Preheat a broiler. Place the bread slices on a baking sheet and place under the broiler. Toast bread until golden brown.
  4. Fill ovenproof bowls 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere and a sprinkle of Parmesan. Place the crocks under the broiler until cheese is melted, brown and bubbly.

To see more recipes from this season, check out Kitchen Boss Recipes Season 2.