- 2 tablespoons unsalted butter
- 2 ½ pounds yellow onions (about 8 medium), peeled, halved and thinly sliced
- 2 leeks, white and light green parts only, well rinsed and finely chopped
- 2 cloves garlic, peeled and minced
- 7 cups veal stock (see recipe)
- 3 sprigs thyme
- 3 sprigs parsley
- 1 bay leaf
- 4 teaspoons dry sherry
- Kosher salt and freshly ground pepper to taste
- 6 slices toasted French bread
- 8 ounces grated Gruyere cheese
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
360 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 20 grams protein; 51 milligrams cholesterol; 901 milligrams sodium
- In a large heavy kettle, melt the butter over medium heat. Add the onions, leeks and garlic. Cook, stirring occasionally, until the vegetables are very soft and deeply browned, about 1 hour. (Lower the heat if the onions begin to stick to the bottom of the pan or burn.)
- Add the veal stock to the kettle. Wrap the thyme, parsley and bay leaf in a small square of cheesecloth and add the bundle to the kettle. Bring to a boil, lower to a simmer and simmer 15 minutes. Remove from the heat, stir in the sherry and season to taste with salt and pepper.
- When ready to serve, preheat the oven to 400 degrees. Place a slice of toasted bread in the bottom of 6 ovenproof soup bowls. Ladle 1 cup of soup over each. Sprinkle generously with cheese and bake until the cheese is deeply browned and bubbling, about 10 minutes. Allow to cool slightly and serve.
1 hour 30 minutes