Yield: 6 Servings
|½ pounds||Smoked bacon; 1/2 inch pieces|
|3 pounds||Onions; thinly sliced (*)|
|2 tablespoons||Fresh thyme; picked|
|8 cups||Beef stock; preferably homemade|
|½ cup||Dry vermouth; or white wine|
|1 tablespoon||Coarse salt|
|Black pepper; freshly ground|
|6 slices||White country-style bread; sliced 1/2" thick|
|1 tablespoon||Dry sherry|
|6 ounces||Gruyére cheese; thinly shaved|
|6||Sprigs fresh thyme; for garnish|
* Note: Onions can be red, white, and yellow, making sure at least one onion is of a sweet variety, such as, Vidalia or Maui) 1. In a heavy large pot over medium heat, sauté bacon until fat is rendered and bacon is crispy, about 5 to 6 minutes. Transfer bacon to a paper towel to drain. Set aside.
2. Sauté 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, 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.
3. Heat broiler. Add ½ teaspoon sherry, and one crouton to each soup bowl. Sprinkle each crouton with 2 tablespoons of the reserved bacon. Ladle soup into bowls and top with Gruyére 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.
NOTES : Downloaded by Kathy Hudson 10/15/97 from www.marthastewart.com and formatted 11/24/97 for MasterCook.
Recipe by: Martha Stewart <www.marthastewart.com> Posted to MC-Recipe Digest V1 #922 by KHudson123@... on Nov 25, 1997