Decadent and satisfying!
Servings: 4
Ingredients
- 4 cups onions, sliced Vidalia onion produce good carmelization due to their high sugar content. I like use them in combination with other types of onions, such as shallots.
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 clove garlic
- 1/4 tsp dried thyme
- 1 bay leaf
- 2 cups beef broth I use 2 tsp of Better than Bouillion Roasted Beef Base dissolved in 2 cups of hot water.
- 1/2 cup sherry
- 1 tbsp brandy
- 1/4 tsp pepper
- Salt to taste
- 1 French baguette Cut into 1-inch thick slices.
- Gruyere cheese
- Parmesan cheese
Instructions
- Melt the butter and olive oil on medium heat in a heavy bottom saucepan.
- Add the onions. Stir well.
- Lower the heat to medium low and continue stirring the onions from time to time until well caramelized 20-30 minutes.
- Turn the temperature up to medium.
- Add the sugar and stir.
- Then add the garlic, thyme and bay leaf.
- Add the beef broth, sherry and brandy.
- Allow the soup to boil then turn the heat down so that it simmers for 10-15 minutes.
- Turn off the soup. Season to taste.
- Cut the baguette into 1 inch thick slices, dab woth butter and toast to a light golden brown.
- Ladle the soup into individual bowls.
- Top with 2 toasted slices.
- Generously top with Gruyere cheese and parmesan. Make sure the cheese covers the bread entirely.
- Broil under the broiler until golden brown . I use a toaster oven with the rack set in the upper position and broil at 500F for 5-10 minutes.
© Ginny's Recipe Collection