French Onion Soup by Joseelcook

Ingredients

• 4 large sweet Spanish onions, sliced about 1/4-inch thick
• 1 tbsp olive oil
• 4 tbsp ghee
• 1 tsp salt
• 5 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 2 bay leaves
• 1/4 cup bourbon whiskey
• 20 oz chicken stock
• 20 oz beef stock
• 1/2 tsp black pepper
• 1 tbsp sherry vinegar
• 4 baguette slices, toasted
• 1 1/2 cups Gruyère cheese, freshly grated

Instructions

1. Heat the olive oil and ghee in a large pot over medium-high heat until melted and shimmering, about 1 minute.
2. Add the sliced onions and salt, then cook, stirring often, until they soften and begin to color, about 20 minutes.
3. Reduce the heat to medium-low and keep caramelizing the onions until deep golden brown, about 25-35 minutes more.
4. Stir in the garlic and thyme and cook until fragrant and translucent, about 1 minute.
5. Add the bay leaves and deglaze with the bourbon whiskey, scraping up the browned bits from the bottom, about 1 minute.
6. Pour in the chicken stock, beef stock, and black pepper, then bring to a boil and simmer for 30 minutes.
7. Stir in the sherry vinegar, taste, and adjust seasoning if needed, then remove the bay leaves.
8. Ladle into oven-safe bowls, top with toasted baguette slices and a generous layer of Gruyère, then broil until the cheese is melted, bubbling, and browned, 2-4 minutes.