I love this soup so much! This was probably my fifth time cooking this spectacular soup! I have listed all the things you will be needing so you just have to follow them step by step and you are good to go. Enjoy!
Ingredients:
6 cubes beef bouillon or 2 tbsp beef stock paste
2 tbsp butter, unsalted
3 pounds of yellow onions, sliced into 1/8-inch rings
7 c water
1 tsp sugar
1 tbsp flour
1 tsp thyme
1/4 c white wine
1 tbsp Worcestershire sauce
1/4 c cooking sherry
8 oz Gruyere Cheese or Swiss Cheese
1 baguette crusty
1/2 tsp salt
Directions:
1. Place a stockpot on the stove and turn the heat to medium.
2. Add butter and allow it to melt.
3. Add the onions and sauté until soft. Sprinkle salt and sugar, then stir until well coated.
4. Cover the pot and cook the onions for another 10 minutes.
5. Remove the cover and cook for 1 hour 30 minutes or until they are caramelized.
6. Prepare the oven and preheat to 162 degrees C or 325 degrees F.
7. Slice the baguette into 3/4-inch cuts.
8. Arrange the slices onto a cookie sheet.
9. Place the sheet inside the preheated oven and bake the slices for about 10 minutes.
10. In the same pot with the onions, add flour. Stir and cook for about 2 minutes.
11. Pour in water, then add bullion and thyme. Stir until well blended and allow the mixture to boil.
12. Reduce the heat to medium-low and simmer for about 20 minutes.
13. Pour in white wine, sherry, and Worcestershire sauce. Stir and cook for 20 minutes.
14. Place 6 oven-proof serving bowls onto a baking sheet.
15. Divide the soup among the bowls, then top each with baguette slices.
16. Place them inside the oven and broil for about 10 minutes or until the top turns brown.
17. Remove from the oven and allow them to cool for a few minutes.
18. Serve warm and enjoy!
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