Light French Onion Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cooking sherry dry
• 1 tablespoon flour 
• 0.8 inch baguette french
• 4 ounces gruyère cheese sliced
• 0.3 teaspoon kosher salt 
• 6 cups chicken stock see reduced-sodium
• 2 teaspoons soya sauce reduced-sodium
• 1 tablespoon olive oil 
• 3 large onions spanish thinly sliced
• 1 teaspoon sugar 
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• ladle
• oven
• broiler

Directions

1. Preheat oven to 40
2. Heat butter and olive oil in a heavy skillet over medium-high heat.
3. Add onions and salt. Cover; cook 5 minutes. Uncover; add sugar. Cook, stirring frequently, 25 minutes or until onions are golden.
4. Add flour, and reduce heat to medium-low; cook 12 minutes.
5. Add sherry, scraping pan to loosen browned bits. Cook 12 minutes or until slightly reduced.
6. Transfer to a saucepan.
7. Add stock and pepper. Boil; reduce heat to low, and simmer, covered, 10 minutes.
8. Add soy sauce.
9. Place bread slices on a baking sheet; bake 7 minutes per side or until golden.
10. Heat broiler. Ladle soup into ovenproof bowls. Top with 12 bread slices and 2 slices Gruyre. Broil 12 minutes or until cheese is bubbly.