This is a recipe based off of Rachael Ray's French Onion Soup and is really quite easy and tastes like you've been cooking all day.
I started by heating up butter and EVOO together - butter for the flavor and EVOO to get the heat up. Add all of the onions, sliced in half moons. Then add shallots, garlic and fresh thyme and let everything sweat and get all soft and cozy together in the pot. Once they are getting caramelized, add about a 1/2 cup of Sherry and stir until the Sherry cooks off. Then add a couple tablespoons of flour and cook the flour for a couple minutes to make sure the raw flour taste is gone. Then add the beef stock and let it simmer away for as long as you can.
Once you are getting close to suppertime, put in individual bowls and cover with toasted sliced baguette and gruyere cheese and put under the broiler until melted. I put a few sprigs of fresh thyme on top for looks and a bit of extra flavor.
Welcome to our blog! We are twins who love cooking, trying new restaurants, and taking photos of food in San Francisco. We love to improvise and come up with fun, creative and easy recipes. They are meant to be inspirations for you to come up with your own unique recipes, or follow along with what we do - your choice! We enjoy taking pictures of food whether at home or out at restaurants, and of course, we love our burrata and chardonnay. Enjoy!