French Onion Soup


1 1/2 pounds onions, sliced thin
1 ounce clarified butter, this is butter that has been melted and the milk solids (the white parts) removed
2 ounces Calvados, you can substitute white wine or dry sherry here
4 cups chicken stock, low sodium
4 cups beef broth
6 to 8 large croutons, you can slice a baguette for these
1/2 pound gruyere cheese, grated
Kosher salt and pepper, to taste
  1. In a large heavy bottomed pot, cook the onions in the clarified butter over medium heat until brown and caramelized. This will take about 30 minutes on medium-low heat. Stir occasionally and be careful not to burn, adjust heat to lower temp if necessary.
  2. Deglaze the pan with the Calvados. Add the stock and broth.
  3. Simmer until the onions are soft. Season with salt and pepper.
  4. Distribute the soup to individual oven-proof crocks or bowls.
  5. Place a crouton on top of each serving of soup. Top with a heavy sprinkling of the grated cheese.
  6. Place under the broiler in your oven until golden brown and bubbly.

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