Michael Smith’s French Onion Soup

Calling all Canadians! Michael Smith is one of our great chefs from the East Coast. This soup is incredible as a meal or as a starter. This is ONE recipe that Larry doesn’t need to modify…LOL

Michael Smith’s French Onion Soup

* 3 tablespoons butter

* 3 tablespoons oil

* 5 large onions, peeled and sliced thinly (replace one of the onions with fresh leek sliced after it has been thoroughly washed)

* Splash of water

* Salt

The Soup

* 1/2 cup sherry

* 3 sprigs fresh thyme (or dried thyme)

* 6 cups Homemade Chicken Broth (recipe from this episode) USE Campbell’s…why waste time?

* Salt and pepper

* 4 slices multi-grain bread, cut into rounds to fit bowls, toasted. (Personally I like my bread done is smaller pieces. Don’t you just hate it when you put your spoon in and all of the bread comes with all that cheese?)

* 2 cups Swiss, Gruyere, Provolone or emmenthal cheese, grated

Directions

1. Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt.

2. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.

3. When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.

 The Soup

1. When the onions are a deep golden color and have shrunk dramatically, add the brandy, thyme and broth.

2. Season with salt and pepper and let simmer for 15 minutes.

3. Preheat your oven’s broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.

4. Sprinkle each evenly with the cheese and place bowls onto a baking sheet.

5. Place under the broiler and broil until the soup is bubbling and the tops are golden brown.

NOTE: The soup can be made earlier in the day and re-heated in the microwave. When it is hot, add the bread and cheese and place under the broiler.