Best French Onion Soup in Town" Check out our Insider Best French Onion Soup Recipe In No Time!" 
This is the BEST French-Onion-Soup that i ever try! I ever in love with this onion soup! I'm generally not a big fan of onion soup, but my sister is, so after reading the other recipes, I tried this one, and we are so glad I did. The best I ever had….yummielicious….practically me and my sister licked the plate clean….heheheh…Ingredients for Best French Onion Soup (6 servings)Soup For soup ingredients, you need to prepare for 3 tbsp of unsalted butter (divided into 3 pieces), 6 large yellow onions (halved and cut pole to pole into 1/4 inch thick slices (ensure the onion that you are using is Yellow),table salt to taste, 2 cups of water, plus extra for deglazing, 1/2 cup dry sherry, 4 cups of low sodium chicken broth, 2 cups of beef broth, 6 sprigs fresh thyme (tied with kitchen twine), 1 bay leaf, ground black pepper. Cheese Croutons Whereas for Cheese Croutons ingredients, you need to prepare for 1 small baguette (cut into half inch slices), 8 oz og shredded Gruyere Cheese (about 2 1/2 cup) The Making for Best French Onion Soup Soup Firstly, adjust the oven rack to lower middle position and turn on the heat at 400 degrees. Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Heat butter in the pot and add in onions & 1 teaspoon of salt. Cook and covered for 60 minutes ( the onions will be moist and slightly reduced in volume). Remove the pot from oven and stir the stir the onions, scraping the bottom and sides of pot. Return the pot into the oven with the lid slightly ajar. Continuing cooking until onions are soft, 1.5 hours longer, stirring the onions and scraping bottom and sides of pots after 1 hour. Remove away the pot from oven and place over medium high heat. By using oven mitts to handle pot, cook onions for about 20 minutes, stirring constantly until the liquid evaporated. If the onions are browning too fast, you must reduce heat. Continue cooking for 8 minutes until the pot bottom is coated with a dark crust. Add in 1/4 cup of water, scraping the bottom of pot to loosen the crust, and cook for another 8 minutes until water evaporates and pot bottom has formed another dark crust. Repeat 2 or 3 more times for process of deglazing until onions are very dark brown. Add in sherry, cook stirring for 5 minutes. Add in broth, 2 cups of water, thyme, 1/2 teaspoon of salt, bay leaf, scraping up any final bits of browned crust on sides and bottom of pot. Adjust to high heat, cover the lid, bring to simmer. Reduce heat and simmer for 30 minutes. Discard herbs, season with pepper and salt. Cheese Croutons Put the baguette slices in single layer on baking sheet and bake it in a 400 degrees oven for about 10 minutes until the bread is dry and crispy. Set aside To serve Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving. Great Best French Onion Soup!
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