Granite City Brewery French Onion Soup

Granite City Brewery Restaurant Copycat Recipe

3 lbs yellow onions, sliced into 1/8 inch rings
2 tablespoons butter, unsalted
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon flour
7 cups water
6 cubes beef bullion
1 teaspoon thyme
1/4 cup cooking sherry
1/4 cup white wine
1 tablespoon Worcestershire sauce
1 baguette crusty
8 ounces Gruyere Cheese or Swiss Cheese

Melt the butter in a large stock pot over medium heat. Add the onions, salt, and sugar. Coat evenly. Cover and cook on medium heat for 10 minutes. Remove cover. Continue to cook for 90 minutes, stirring frequently, or until onions are a brown color.

Meanwhile (or while all this cooking is going on), preheat the oven to 325 degrees. Cut the baguette into 3/4 inch slices and arrange on a cookie sheet in a single layer. Bake for 10 minutes (or until bread is dry) and set aside.

Add the flour to the stockpot and stir for two minutes. Add the water, bullion, and thyme and bring to a boil. Turn the heat down to medium-low  and simmer for 20 minutes. Add the sherry, white wine, and Worcestershire sauce and continue to cook for another 20 minutes.

Heat the broiler and place six heatproof bowls on a baking sheet. Fill each bowl with soup, top with two slices of baguette, and evenly distribute cheese. Broil for 10 minutes or until brown and bubbly.
Cool for 5 minutes before serving.