Aloun Farms Sweet Onion Soup
- 2 tablespoons unsalted butter
- 4 extra large Aloun Farms sweet onions
- 1/3 cup dry sherry (or 1/4 cup brandy)
- 6 cups beef broth
- 4 sprigs fresh thyme, tied with kitchen twine
- 1 bay leaf
- salt and pepper to taste
- 4 pieces small baguette, cut 1/2-inch thick
- 8 ounces shredded Gruyere cheese (about 2 1/2 cups)
- Remove center part of the onion and keep about three outside layers. Keep onion whole as it will be used as a bowl later. Slice the interior of the onion into small pieces.
- Place butter in pot, add onions and a pinch of salt. Cook on medium heat for about 15-20 minutes or until the onions start to caramelize, then deglaze with dry cherry or brandy. Keep cooking on low heat for about 10 minutes. Add a cup of beef stock and cook until the broth evaporates. Add another cup of beef broth and cook for another 10 minutes. At this point the onion should have a dark brown color.
- Stir in the remaining 4 cups of beef broth, thyme, and bay leaf, scraping up any final bits of browned crust on bottom and sides of pot.
- Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.
- Preheat the oven to broil, fill the onion soup into the onion (or any bakeable bowl), then top with a piece of baguette and top with cheese. Place in oven for about 5-7 minutes until the cheese is melted.
- Let it cool for a few minutes before serving.