French Onion Soup – Vermont Organic Farm | Cedar Circle Farm & Education Center

Ingredients

• 3 Tbsp unsalted butter cut into 3 pieces
• 6 large yellow onions halved and cut pole to pole in 1/4-in slices
• 2 cups, plus extra water
• 1/2 cup dry sherry
• 4 cups low-sodium chicken broth
• 2 cups beef broth
• 6 sprigs fresh thyme tied with kitchen twine
• 1 bay leaf
• 1 tsp table salt
• ground pepper to taste
• 1 small Trukenbrod bread or baguette cut into 1/2-inch thick slices
• 2 1/2 cups gruyère or other local cheese of choice shredded