Ostentatious Onion Soup
The Swiss are the models of cheese making.
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
5 sweet onions thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons flour
8 cup beef stock (for Bonnie I use chicken stock)
1 tablespoon sherry
½ pound Gruyere grated
In a large soup kettle over medium high heat melt the butter and oil, then add the onions. Cook the onions to brown hem well, this is where the flavor comes from.
The onions should be dark golden brown, add salt and pepper and flour, stirring frequently, lightly brown the flour, then add the stock, reduce the heat to medium and let the soup cook.
Just before serving add the sherry.
Remove from heat, portion in to soup bowls and top with cheese.