Family Favorites...Simpler French Onion Soup

Here’s an easy onion soup recipe that we liked.  However, it’s not quick, as you really want your onions to caramelize for all the flavor you can get.   We liked using croutons instead of having to have French bread on hand and they are easier to eat than whole slices.  Simply delicious.

                       Simpler French Onion Soup

  1 1/2    tablespoons  Butter

  2           medium  Onions -- thinly sliced and halved

     1/4    teaspoon  Thyme Leaves

  2           Tablespoons  Sherry

  1           Can  Beef Consommé -- 10 1/2 oz.

     1/2    Can  Water

  2           Tablespoons  Parmesan Cheese -- shredded (or Swiss or Gruyere)

               Croutons, as desired

In a large saucepan or Dutch oven, add butter and melt over medium heat. Add the onions and lower the heat to medium low. Add the thyme leaves and cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add the sherry and cook until the sherry is almost completely evaporated and the onions are brown, about 15 minutes.

Add the consommé and water and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Season, to taste, with salt and pepper.

Preheat the oven or toaster oven to 450 degrees F.

Ladle the soup into oven-proof soup bowls. Place the soup bowls on a sheet pan. Place the croutons on top of the soup, to cover. Top each bowl with grated cheese. Place in the oven and cook until the cheese is golden brown and bubbly, about 5-10 minutes.

Adapted from  "Emeril Legasse"

2 Servings      Yield:  "3 Cups"