Cheese Toast Topped Onion Soup

This is the last of the fall soups from the Beekman cookbook. After this, we'll only have five more fall recipes to go, and then this season will be done.

The recipe is featured online here.

   Ingredients:

• 2 Tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 1/2 pounds large yellow onions, halved, peeled, and thinly sliced (8 cups)
• 4 springs fresh thyme or 3/4 teaspoon dried
• 3/4 cup red wine
• 2 tablespoons sherry
• 6 cups chicken stock or reduced sodium canned broth
• 1 teaspoon salt
• Freshly ground black pepper
• 8 slices crusty country bread (For this, we used a baguette.)
• 1/3 pound Blaak cheese or Gruyere cheese (We used Gruyere.)

   Directions:

1. In a 5-quart Dutch oven, heat the oil and butter over medium-low heat. Add the onions and thyme, cover,     and cook, stirring occasionally, until the onions are soft, about 20 minutes. Uncover and cook, stirring frequently, until golden brown, about 35 minutes.

2. Stir in the red wine and sherry, scraping up any browned bits from the bottom of the pan. Ad the stock, salt, and pepper to taste, bring to a boil, reduce to a simmer, and cook for 30 minutes to concentrate the flavors.

3. Preheat the broiler.

4. Divide the soup among 8 soup bowls. Cut each slice of bread in half and place on a baking sheet or broiler pan. Top with the cheese. Broil the cheese toasts 4 to 6 inches from the heat for 2 minutes, or until the cheese has melted. Place 2 slices in each bowl of soup.

This soup is really easy to make, and if you like French Onion soup this one has a strong flavor. The bread soaks up the broth, and the combination of that and the cheese is delightful. Give it a shot. Tell me what you think. :}