French Onion Soup

serves 6

  • 3 cloves garlic, minced
  • 2 oz (1/2 stick) unsalted butter
  • 2 large onions, medium julienne (long strips)
  • 1 container (28 oz) Stock Options Premium Veal Stock
  • 3 oz (9 tbsp) port (tawny if available)
  • 1 bay leaf
  • ½ tbsp fresh thyme, chopped
  • 1 tsp ground black pepper
  • 1 ½ tsp kosher salt

for serving:

  • 6 slices rustic bread, toasted
  • 6 slices swiss cheese
  • 1 cup grated reggiano or other hard cheese

Melt butter over medium heat in a heavy bottom stock pot. Add onions and cook over medium heat, stirring constantly until caramelized, about 10 minutes. Add minced garlic and cook an additional 5 minutes, still stirring. Deglaze pot with port, stirring, and add Stock Options Veal Stock, bay leaf, thyme, salt and pepper. Simmer over medium heat for 1 hour. You should have about 3032 ounces. 

Heat oven to 375. Divide the soup equally into 6, 8-ounce oven-proof bowls (about 56 ounces each). Layer 1 each toasted bread and swiss cheese, and top with grated parmesan. Bake until cheese melts, about 58 minutes.

Serve as a first course or with a salad for a light meal.