Popular
Latest From the Show
French Onion Soup with Roasted Garlic Croutons
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 head of garlic, top cut to expose cloves
- Olive oil, for drizzling plus 2 tablespoons
- 2 tablespoons butter
- 5 large onions, thinly sliced
- Salt and pepper
- 1 large fresh bay leaf
- 1 teaspoon ground thyme or a small bundle of fresh stems
- 1/2 cup dry sherry
- 2 quarts veal stock or beef stock
- 4 slices about an inch thick crusty white/French bread, toasted to golden
- 2 cups shredded Comté or Gruyère
Yield
Serves: 4
Preparation
Preheat oven to 400°F. Dress the garlic with drizzle of oil, salt and pepper, wrap tightly in a foil pouch and roast to tender 40-45 minutes. Let garlic cool, then squeeze cloves out of their skins and mash into paste.
Meanwhile, heat a soup pot over medium heat. Add oil, 2 turns of the pan and melt in butter. Add onions and garlic, season with salt and pepper. Add bay leaf and ground thyme or thyme bundle, and cook slowly, stirring frequently, until onions are golden and very soft, about 45 minutes. Add sherry and reduce until about 2 tablespoons of liquid are left. Add stock and bring soup to a low boil; simmer 45 minutes.
To serve, remove bay leaf and thyme bundle, if using. Place soup in deep, small bowls and top with a sliced of toast smeared with garlic paste, garlic-side up. Sprinkle garlic toaste with cheese, place bowls 6 inches from broiler and cook until cheese is brown and bubbly.