French Onion Soup
Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C.
1/2 cup olive oil
6 large yellow sweet onions, peeled, trimmed and julienned
6 large white sweet onions, peeled, trimmed and julienned
8 cloves fresh garlic, minced
1 teaspoon dried thyme
1 teaspoon dried chervil
2 bay leaves
8 fl. oz. cooking sherry
2 quarts beef stock, prepared (can use store-bought cooking stock, but not broth)
2 quarts chicken stock, prepared (can use store-bought cooking stock, but not broth)
Beef base as needed
Chicken base as needed
Salt and pepper to taste
Heat large stock pot over medium high heat, add oil and heat for 1 minute. Carefully add the onions and cook until golden and caramelized then add the garlic and sweat for 3 minutes. Turn off the burner, add the sherry and allow it to cook briefly. Turn burner back on then reduce the sherry by half. Add the herbs and sauté. Add the beef and chicken stocks, bring to a boil then reduce to a simmer. Continue to simmer until approximately 1 gallon remains. Adjust the flavor as needed with either the beef and chicken base, or salt and pepper. Serve with melted Gruyere cheese and French baguette croutons.
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