French Onion Soup

12/24/2009 10:32

    6 pounds yellow onion, sliced thin

    4 fluid ounces unsalted butter

    2 teaspoons raw sugar

    2 tablespoons flour

    1 tablespoon demi glace, beef/veal

    2 1/4 quarts low sodium beef broth

    2 1/4 quarts low sodium chicken broth

    1/4 ounce fresh thyme

    salt and pepper, to taste

    4 fluid ounces sherry

    toasted French bread slices, as needed to garnish

    gruyere cheese as needed, as needed to garnish

    parmesan cheese 

    Sauté the onions in the butter over med low heat. Carefully caramelize them thoroughly without burning. Add Sugar and flour, stir in well. 

    Deglaze the pan with 8 ounces of the beef stock.  Bring to a boil and reduce liquid by one half, add demi glace.. 

    Add the remaining beef stock, the chicken stock and thyme. 

    Bring to a simmer and cook 45 minutes to develop flavor. Adjust the seasonings and add the sherry. 

    Top each slice of toasted bread with cheese and place in a bowl spoon hot soup over bread. 

Per Serving (excluding unknown items): 241 Calories; 8g Fat (30.1% calories from fat); 19g Protein; 22g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 439mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 3 Vegetable; 1 1/2 Fat.