- 1/2 pound smoked bacon, cut into 1/2-inch pieces
- 3 pounds onions (red, white, and yellow, making sure at least one onion is of a sweet variety, such as, Vidalia or Maui), thinly sliced
- 2 Tbs fresh thyme, picked
- 8 cups beef stock, preferably homemade
- 1/2 cup dry vermouth or white wine
- 1 Tbs coarse salt
- Freshly ground black pepper
- 6 slices French bread, sliced about 1/2-inch thick
- 1 Tbs dry sherry
- 6 ounces Gruyere cheese, thinly shaved
- 6 small sprigs fresh thyme, for garnish
Directions
- In a large heavy pot over medium heat, saute bacon until fat is rendered and bacon is crispy, about 5 to 6 minutes. Transfer bacon to a paper towel to drain. Set aside.
- Saute onions and thyme in remaining bacon fat in pan until well caramelized, stirring occasionally, about 25 to 30 minutes. Deglaze with vermouth, and cook about 1 minute. Add stock and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, make croutons by toasting bread slices under broiler or in toaster, until golden.
- Heat broiler. Add 1/2 teaspoon sherry and one crouton to each soup bowl. Sprinkle each crouton with 2 tablespoons of the reserved bacon. Ladle soup into bowls, top with Gruyere and place on a baking pan. Transfer to oven, and broil until cheese is melted and bubbly, about 2 to 3 minutes. Garnish with thyme sprigs.