French Onion Soup
1/2 Cup butter
5 onions; thinly sliced
1 teaspoon freshly-ground black pepper
1/2 bay leaf
1/2 teaspoon dried thyme leaves
2 Quarts beef stock
1 Cup dry white wine
1 Tablespoon Sherry
French baguette (not sourdough), sliced about 1/2 inch thick and toasted
sliced Gruyere or Swiss cheese (not shredded)
Preheat oven to 450 degrees.
Melt butter in 3-quart pan over medium-low heat. Saute onions in butter until onions are soft and golden, but not brown, 20 to 25 minutes. Stir frequently and during the cooking, add a few tablespoons of water to soften the onions.
Add pepper, bay leaf and thyme. Stir and cook 2 minutes.
Add beef stock and white wine. Bring to boil, reduce heat and simmer 20 minutes. Skim off fat and add Sherry.