French Onion Soup1 tbsp olive oil
2 tbsp butter
4 medium onions, thinly sliced
salt and pepper to taste
2 tsps fresh thyme
1 bay leaf
1/2 cup dry sherry
6 cups beef stock
Using a large stock pot, add olive oil and butter to the pan and heat to medium high. Add onions as they are sliced. Once onions are in the pot, season with salt, pepper, and 1 tsp fresh thyme. cook onions about 10-15 minutes, or until they are tender and caramel colored. Add bay leaf and sherry to the pot and deglze the bottom of the pan. Add 6 cups of stock and cover pot to bring to a boil.
Dipping Sandwiches
1 loaf french bread
thinly sliced roast beef
sliced swiss cheese
Slice french bread into 1/2 thick slices. Place on baking sheet and broil until tops are brown. Place roast beef and cheese slices on top of toasted bread. Place sandwiches undre th broiler again until cheese is melted.
Serve sandwiches on top of or beside the soup.
