Ingredients

Instructions

  1. Thinly slice onions.
  2. Melt butter in a large stockpot, once melted add onions.
  3. Saute onions over medium-low heat until they are soft and clear, about 30 minutes.
  4. Add pepper, paprika, and worcestershire sauce and saute 10 minutes more.
  5. Mix all liquid ingredients together with flour and salt.
  6. Add liquid mixture to stock pot.
  7. Simmer for 1.5 hours.
  8. Pour soup into oven-proof crocks and place on a baking sheet.
  9. Top each crock with a baguette round and large slice of gruyere cheese. Sprinkle paremesan cheese over the gruyere.
  10. Place under broiler until tops are browned and bubbling.