French Onion Soup
From Martha Stewart
Author/Submitted by: Martha Stewart
cut in 1/2" pieces
thinly sliced; see notes
fresh thyme, picked
dry vermouth or white wine
white country-style bread,
sliced 1/2" thick
Saute onions and thyme in remaining bacon fat in pan until well caramelized, stirring occasionally, about 25 to 30 minutes. Deglaze with vermouth, and cook about 1 minute. Add stock and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, make croutons by toasting bread slices under broiler or in toaster, until golden.
Heat broiler. Add 1/2 teaspoon sherry and one crouton to each soup bowl. Sprinkle each crouton with 2 tablespoons of the reserved bacon. Ladle soup into bowls, top with Gruyere and place on a baking pan. Transfer to oven, and broil until cheese is melted and bubbly, about 2 to 3 minutes. Garnish with thyme sprigs.
In a heavy large pot over medium heat, saute bacon until fat is rendered and bacon is crispy, about 5 to 6 minutes. Transfer bacon to a paper towel to drain. Set aside.
Onions: Use red, white, and yellow, making sure one onion is of a sweet variety, such as Vidalia or Maui