Browder's Birds French Onion Soup



8 onions

1/2 cup sherry

4 bay leaves

1 bundle thyme

2 quarts Browder Chicken Stock

1 baguette, sliced (we recommend Carissa's Breads Sourdough)

1 cup Mecox Sigit, shredded

In a large bowl, sauté onions, sliced. Add salt. Cover pot to sweat onions for 15-20 minutes. Remove lid and cook onions on low for up to 1 hour.

Add sherry and cook until reduced by half. Add bay leaves, thyme, and chicken stock. Bring to boil, reduce heat and simmer 1 hour. Add salt and pepper to taste.

Pour into oven-proof bowls. Top with baguette slices, toasted, and shredded Mecox Sigit cheese. Broil until bubbly.

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