French Onion Soup ( SO Yummy!!! )

French Onion Soup

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2 TBS. butter

5 red onions, halved and thinly sliced

2 tsp. fresh thyme, minced

or 1/2 tsp. dried thyme

1/2 tsp. salt

1/4 cup balsamic vinegar

1/4 cup dry sherry

6 cups chicken broth

1 1/2 cups beef broth

2 bay leaves

Fresh ground pepper, to taste

1 baguette, cut into 1/2" slices

8 oz. Swiss cheese, shredded (2 cups)

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Melt butter in large stock pot over medium heat. Add onions, thyme and salt.

Cook stirring occasionally, until the onions are dark brown and sticky. About 30 minutes.

Stir in balsamic vinegar and scrape the brown crust from the pot. Add broths and bay leaves.

Bring to a simmer and cook for 20 minutes, season with salt and pepper to taste.

Discard bay leaves. Pre heat oven 450*

This soup requires oven safe bowls, because the cheese is browned directly on top of the soup.

Portion the soup between 8 soup bowls. Top each with 2 slices baguette.

Top with heaping 1/4 cup of shredded Swiss cheese .Bake until cheese has melted about 5 minutes.

Serve hot

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