Days slowly grow shorter and leaves begin to crinkle as the calendar flips over to autumn. A crisp night calls for a warm bowl of this fresh, homemade French onion soup made from a recipe courtesy of John Szymanski, executive chef and food safety manager of The Kroger Co.
1 Tbsp butter
2 lbs Vidalia or sweet onions,
½ cup sherry
2 qts chicken stock
¼ tsp fresh thyme, chopped
Sliced baguette – ½” thick
Swiss or Gruyere cheese as garnish
Sauté onions in butter in large stockpot until browned. Deglaze with sherry and let reduce. Add stock and thyme and simmer one hour. Season to taste with salt and pepper.
Make croutons by placing baguette slices on a sheet pan, then baking in 350oF oven for 10 minutes or until golden brown.
Ladle soup into serving bowls or crocks. Top with two croutons (optional) and sprinkled cheese; place under broiler two additional minutes until melted. Sprinkle fresh thyme leaves over top as garnish.