Nothing beats the cold weather like a good, old fashion French Onion Soup.
3 tbsp Butter
3 tbsp Oil
5 large Onions, peeled and sliced thinly
3 sprigs fresh Thyme, chopped
1/2 cup Red Stag Black Cherry
6 cups Chicken Broth
Salt & Pepper
4 slices from a Baguette, cut to fit bowls, toasted
4 slices of Swiss, Gruyere
In a large pot, heat butter and oil. Add the onions and thyme, reduce the heat and caramelize the onions for about 1 hour, string occasionally.
When the onions have turned golden brown, add the bourbon and stir. Add the broth, season with salt and pepper and let simmer for about 15-20 minutes.
Meanwhile, preheat the oven to 450°F. Line a baking sheet with parchment paper or foil. Slice the baguette and brush both sides with olive oil. Place the bread slices on the baking sheet and toast in the oven until lightly browned, about 5 to 7 minutes.
Place your bowls onto a cookie sheet. Ladle the soup into bowls, place your bread on top and top with the cheese. Turn your broiler on High and broil the soup until the cheese is melted. Serve immediately.