This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone's favorite part: the toasted bread and melty cheese.
Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.
Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.
Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.
Soup can be refrigerated for 4 days or frozen for 3 months.
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