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2 1/2 lbs yellow onions sliced thin
4T butter
1t sugar
1T all purpose flour
1/2c dry sherry
1 1/2c good dry white wine
1/2 c brandy or cognac
8c low sodium beef broth
3/4 t dried thyme
s/p to taste
French baguette sliced about 1/2" thick
8 oz grated Gruyere cheese
In large stock pot toss in onions and butter in a thin layer. Sprinkle in sugar and stir to coat. Cook over low heat for about an hour. The trick to caramelizing the onions is not to stir too often, just don't let them burn.
After a nice brown color is achieved, add flour and stir to coat well. Add the liqour, thyme, and stock. Simmer for another 30 min.
Lightly toast the baguett slices and set aside. When soup is done, pour into oven proof bowls, top with toast and cheese. Broil untill the cheese is melted and lightly browned.
4T butter
1t sugar
1T all purpose flour
1/2c dry sherry
1 1/2c good dry white wine
1/2 c brandy or cognac
8c low sodium beef broth
3/4 t dried thyme
s/p to taste
French baguette sliced about 1/2" thick
8 oz grated Gruyere cheese
In large stock pot toss in onions and butter in a thin layer. Sprinkle in sugar and stir to coat. Cook over low heat for about an hour. The trick to caramelizing the onions is not to stir too often, just don't let them burn.
After a nice brown color is achieved, add flour and stir to coat well. Add the liqour, thyme, and stock. Simmer for another 30 min.
Lightly toast the baguett slices and set aside. When soup is done, pour into oven proof bowls, top with toast and cheese. Broil untill the cheese is melted and lightly browned.