ingredients 1x2x3x
- ▢3 large sweet onions peeled
- ▢⅓ cup unsalted butter
- ▢½ teaspoon brown sugar optional
- ▢8 cups beef broth 64 oz
- ▢⅓ cup dry white wine
- ▢3 sprigs fresh thyme or ½ teaspoon dry
- ▢1 bay leaf
- ▢¼ teaspoon pepper
- ▢1 tablespoon Worcestershire sauce
- ▢1 tablespoon dry sherry optional
- ▢1 baguette
- ▢3 cups gruyere cheese
- ▢6 tablespoons fresh parmesan cheese
instructions
- Slice onions ¼” thick. Cook onions, stirring occasionally, over low heat in melted butter (with sugar if using) until golden, about 30-45 minutes.
- Add beef broth, wine, thyme, bay leaf, black pepper, Worcestershire, dry sherry. Bring to a boil, reduce heat and simmer for 1 hour. Remove bay leaf and thyme (if fresh) and discard.
- Meanwhile, slice bread and brush with olive oil. Broil 2 minutes per side or until golden.
- Ladle soup into ceramic bowls. Add 2 slices of bread to each bowl. Divide cheeses over bowls and broil until golden and bubbly.
