Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 Tbsp. olive oil
• 1 lb. yellow onions, peeled, thinly sliced into half circles
• Pinch salt and ground black pepper
• 1/4 cup sherry
• 4 cups beef or vegetable broth
• 2 sprigs thyme
• 2 Tbsp. port wine, optional
• 1/4 French baguette, sliced 1/4 inch thick
• 1 clove garlic, cut in half
• 3 slices (about 1 oz. each) Muenster Cheese

Directions

1. In a large pot or Dutch oven heat the oil over medium heat. Add onions and cook, stirring

2. occasionally, until dark golden and caramelized,

3. 30 to 40 minutes. Season with salt and pepper. Add the sherry and bring to a boil over medium-high heat; continue boiling until sherry is reduced by half.

4. Add the broth and thyme. Bring to a boil; reduce heat and simmer until onions are very soft, about 30 minutes. Stir in port, if using.
5. Meanwhile, heat broiler with rack in middle.

6. Place the bread slices on a baking sheet and broil until lightly toasted. Remove from the broiler and rub the cut side of the garlic on the slices.

7. When the soup is done, turn the broiler back on and ladle the soup into 6-oz. ramekins. Top each with a toasted baguette slice or two. Drape cheese on top of bread so it hangs over the edge of the ramekin slightly.

8. Place ramekins on a rimmed baking sheet and broil until cheese is browned in spots, about 2 minutes. Remove from the broiler and serve immediately.

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