Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter
  • 2 Tbsp Brown sugar
  • 10 cups sliced yellow onions
  • 1 tsp salt
  • 4 cups strong beef broth (use beef bouillon cubes for a strong taste )
  • 2 tablespoons cooking sherry (to taste )
  • 2 teaspoons Worcestershire (to taste )
  • 1/4 tsp black pepper
  • 1/8 tsp thyme
  • 1 bay leaf
  • 1 French Baguette
  • 1 cup Grated Gruyere cheese or mozzarella of choice.

Instruction

  • Slice off the ends of each onion and continue slicing so onions are in circles about 1 cm wide.
  • Cut the onion circles in half. I like to leave mine in larger pieces and have thinner, longer pieces.
  • Add your butter or oil to a large sauce pot or Dutch oven and melt until it is bubbling.
  • Add in the sliced onions and brown sugar and stir to coat well.
  • Cook the onions, stirring frequently, until they are browned, glassy and completely caramalized; at least 30 minutes, maybe even up to an hour. Add a tablespoon of water if anything starts to burn. Don't stop until it's done!
  • Once the onions are caramelized, add in the cooking sherry, salt, pepper, thyme, Bay leaf, and the beef broth. Stir gently.
  • Bring the mixture to a gentle simmer and simmer for 1 hour, stirring frequently to prevent burning.
  • Skim off any white foam that floats to the top while cooking.
  • Take your French baguette, butter them generously and brown under a broiler until toasted.
  • Spoon into ramekins or your favourite oven safe bowls, leaving at least one inch to the top edge.
  • Place 1-2 slices of a french baguette into the soup.
  • Top the baguette with your favourite cheese like Gruyere.
  • Place the ramekins on a baking sheet and broil in the oven at 400 degrees for about 3 minutes. Watch for the cheese to start to melt then brown, then remove from the oven.
  • Let them cool for 5 - 10 minutes before serving.