Granite City’s French Onion Soup

Granite City’s French Onion Soup Recipe

Ingredients
3 lbs of yellow onions, sliced into 1/8 inch rings
2 tablespoons butter, unsalted
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon flour
7 cups water
6 cubes beef bullion or 2 tablespoons beef stock paste
1 teaspoon thyme
1/4 cup cooking sherry
1/4 cup white wine
1 tablespoon Worcestershire sauce
1 baguette crusty
8 oz Gruyere Cheese or Swiss Cheese

Directions

1. Melt butter in a large stock pot over medium heat.
2. Add onions, salt, and sugar. Coat evenly.
3. Cover and cook on medium heat for 10 minutes.
4. Remove cover. Continue to cook for 90 minutes, stirring frequently, or until onions are a brown color.

Meanwhile (or while all this cooking is going on), preheat oven to 325 degrees. Cut baguette into 3/4 inch slices and arrange on a cookie sheet in a single layer. Bake for 10 minutes (or until bread is dry) and set aside.

5. Add flour and stir for two minutes.
6. Add water, bullion or paste, and thyme and bring to a boil.
7. Turn down to medium-low heat and simmer for 20 minutes.
8. Add sherry, white wine, and Worcestershire sauce and continue to cook for another 20 minutes.

(Extra credit: The onions will be pretty boiled down at this point. If you like to have some onion strips in your soup. Slice another yellow onion and saute it for five to seven minutes in 1/2 tablespoon of butter. Add it to the soup and let it simmer for another 10 minutes.)

9. Heat broiler and place six heatproof bowls on a baking sheet. Fill each bowl with soup, top with two slices of baguette, and evenly distribute cheese. Broil for 10 minutes or until brown and bubbly.
10. Cool for 5 minutes before serving.