Homemade veal stock adds a depth of flavor that is a game changer in this French Onion Soup.
Heat butter and oil in a large soup pot.
Add onions and cook over medium heat, stirring frequently, making sure the onions do not scorch.
When the onions start to brown (about 15 minutes), turn the heat down to medium-low and continue to cook until they turn a rich, dark brown color
Stir in the dry sherry or cognac.
Turn the heat to high and cook, stirring constantly, until the sherry has evaporated, then add wine and allow that to reduce by about 1/2.
Add stock and thyme. Bring to a boil, reduce heat, and simmer, partially covered, for 20 minutes. Season with salt and pepper to taste.
Ladle soup into 8 ovenproof crocks or bowls (appetizer portion) and place on a sheet pan. Lay a piece of thick sliced, toasted bread on top of soup and then one thick slice of Gruyere cheese (or about 1/2 cup grated cheese) over bread.
Place under broiler until the cheese is melted and bubbly brown. Alternatively, use a hand torch to melt and brown the cheese, if using grated cheese. Sprinkle with chopped parsley and serve immediately.
Recipe courtesy of Cook Academy at The Essex Resort & Spa.