The trick is to really caramelize the onions for a very long time so that they turn nice and sweet. We use croutons instead of bread slices simply because it’s easier to eat. Feel free to use sliced baguettes, if you prefer.
Ingredients
- ¼ lb butter
- 4 lbs sliced onions
- 5 cups beef broth
- 2 cups chicken broth
- ½ cup dry sherry
- 3 tbsp chopped parsley
- ½ tsp tarragon
- 1 bay leaf
- Salt and pepper to taste
- 4 cups garlic-flavored croutons
- 12 slices Gruyere
How to Make It
- Heat the butter in a soup pot and stir in the sliced onions.
- Cook for onions on low for 50 minutes while stirring frequently. They should be nice and brown.
- Pour the beef broth, chicken broth, and sherry over the onions.
- Add the parsley, tarragon, bay leaf, salt and pepper. 5. Cover the pot and simmer the soup for 25 minutes.
- Discard the bay leaf.
- Heat the broiler.
- Fill 6 soup crocks with the broth.
- Add the croutons to each crock and top with 2 slices of Gruyere cheese.
- Place the crocks on a baking sheet and in the broiler and broil for 5 minutes.
