Best French Onion Soup I Have Ever Had

French onion soup

5 # onions sliced thin

2 heads garlic sliced paper thin

1 gallon beef stock

1 bunch thyme, leaves picked

2 cups port wine

1 cup dry sherry

1 cup madiera

Salt

Pepper

Directions:

In a large pot cook the onions over low heat until they start to caramelize. Allow this step to take as much time as it can. After a while the onions will begin to darken. Season with salt and be careful not to burn. Add sliced garlic and cook 5 minutes more. Add port, sherry and madiera. Allow reduce until all liquid has been absorbed by onions and cooked out. Add 1 quart of the beef stock. Repeat the same step, allowing the stock to reduce. After this step add the remainder of beef stock and thyme. Allow to come to a simmer and cook for about 45 minutes longer

Season with salt and pepper

This key to this soup is to deeply caremalize the onions, while balancing the salt with the sweetness of the wine and natural sugar in the onions. Feel free to experiment with different kinds of onions throughout the year as they have different sugar contents depending on the season. At Stake we start this soup first thing in the morning and usually it is ready no sooner than 3pm. Have fun!

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