Melt butter in a stockpot over medium-high heat. Add onions and garlic; cook 20 to 25 minutes or until onions begin to brown, stirring occasionally. Cook on medium-low heat 20 to 25 more minutes or until onions are golden, stirring occasionally.
Pick up mini boule bowls from your local Hy-Vee Bakery and then fill them with our homemade caramelized French onion soup topped with melted Gruyere cheese.
Servings and Ingredients
|½ c. Hy-Vee salted butter|
|5 medium yellow onions, thinly sliced|
|2 clove(s) garlic, minced|
|2 tbsp. dry sherry cooking wine|
|1 tbsp. Hy-Vee apple cider vinegar|
|6 c. Hy-Vee beef stock|
|4 Hy-Vee dried bay leaves|
|4 sprig(s) fresh thyme, plus additional for garnish|
|10 (7-oz. each) loaves Hy-Vee Bakery French boules|
|8 oz. Gruyere cheese, shredded|
Things To Grab
- Large stockpot
- Baking sheet
Add sherry and apple cider vinegar to stockpot. Cook and stir over high heat until liquid is evaporated. Stir in beef stock, bay leaves and 4 thyme sprigs. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove from heat; discard bay leaves and thyme.
Set an oven rack 6-inches from broiler; preheat broiler on HIGH. Cut 1/2-inch off top of each bread loaf. Hollow out boule, leaving 1-inch wall. Reserve bread pieces. Place bowls on baking sheets. Ladle hot soup into bowls. Place 1/2-inch bread slices, trimmed to fit, on top; sprinkle with cheese. Broil 2 to 5 minutes or until cheese is browned and bubbly. Garnish with additional thyme, if desired.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 50mg
- Sodium: 1880mg
- Total Carbohydrates: 95g
- Protein: 31g