Recipe: Martha's Onion Soup

Mrs. Food,
Here's Martha's recipe for Onion Soup (it was on in January)

1/2 pound smoked bacon, cut into 1/2" pieces
3 pounds onions (red, white and yellow, making sureat lest one onion is of a sweet variety, such as, Vidalia or Maui), thinly sliced
2 tablespoons fresh thyme, picked
8 cups beef stock, preferably homemade
1/2 cup dry vermouth or white wine
1 tablespoon coarse salt
Freshly ground black pepper
6 slices white country-style bread, sliced about 1/2" thick
1 tablespoon dry sherry
6 ounces Gruyere cheese, thinly shaved
6 small sprigs fresh thyme, for garnish

In a heavy large 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 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.

Hope this helps. Sure sounds good to me. Karol/Etiwanda