Ingredients
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1/2 cup unsalted butter
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7 teaspoons better than bouillon beef base or 7 cans beef broth
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Worcestershire sauce
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2 cups dry white wine
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French bread, slices toasted (see below)
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olive oil
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parmesan cheese
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3 teaspoons better than bouillon chicken bouillon granules or 3 cans chicken broth
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5 lbs vidalia onions, thinly sliced (OR substitute spanish or hawaiian onions. DO NOT USE RED SALAD ONIONS.)
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cheese slice (mozzarella, swiss, or gruyere)
Instructions
- Make stock by bringing 10 cups water to boil.
- Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
- Lower heat to simmer and let simmer while preparing onions.
- Melt butter slowly (so it does not brown) in large soup pot over low heat.
- Add thinly sliced onions.
- Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
- Add wine, bring to boil, scraping up browed bits.
- Cook about 5 mins.
- stirring occasionally.
- Add about 5 good shakes of worcestershire sauce.
- Add stock to onions.
- Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.
- Season to taste with salt and pepper.
- BREAD SLICES- BRUSH OLIVE OIL ON SLICES.
- SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.
- Ladle soup into ovenproof bowls.
- Float bread on top of soup.
- Top with 2 or 3 cheese slices.
- Place in oven or microwave until cheese melts.