French Onion Soup

Making French onion soup is something I love to make around winter and the holidays as appetizers or quick snack for my family.

Below I have shared my recipe to make it.

- 5 large onions preferable yellow but sweet will work

- 4 tablespoons of unsalted butter

- 1 tablespoon of olive oil

- 1 teaspoon of sugar to help caramelize the onions

- Salt and pepper, to taste

- 4 cups of vegetable broth

- 1 bay leaf

- 1-2 teaspoons of fresh thyme (or ½ teaspoon dried thyme)

- Baguette bread, sliced

- Gruyère cheese

- Adobo

-Tony's chacheres

-chili peppers (to taste) not necessary

1. Slice the Onions: - Peel and thinly slice the onions. Aim for the same slices for even cooking.

In a large pot or Dutch oven, melt the butter and olive oil over medium heat. - Add the sliced onions and stir to coat them in the butter. Season with a small amount of salt. - Cook the onions, stirring occasionally, for about 30-40 minutes until they are caramelized and golden brown. *this would be the time to sprinkle sugar If you want, to enhance the caramelization*

Once the onions are caramelized, scrape the bottom of the pot to release any browned bits. - Let it simmer for 5 minutes

Add the veggie broth first, followed by a bay leaf, and then add thyme. Bring the soup to a soft simmer and let it cook for about 25 minutes. Season with salt and pepper to taste.

While the soup is simmering, preheat your oven to 370°F . - Place the sliced baguette on a baking sheet and toast them in the oven until golden brown, about 5 minutes.

Remove the bay leaf from the soup. Ladle the hot soup into oven-safe bowls. - Place a toasted slice of bread on top of each bowl of soup and generously sprinkle with grated Gruyère cheese.

Place the bowls on a baking sheet and put them under the broiler on high in the oven for 2 minutes

Carefully remove the bowls from the oven and let them cool slightly before serving.