- 4 lbs. large yellow onions
- 3-4 TBS. extra virgin olive oil
- 1/2 tsp. Kosher salt
- 3 cloves garlic, minced
- 1 TBS. flour
- 8 cups beef broth
- 1/2 cup dry white vermouth
- 1 tsp. Worcestershire sauce
- 1 bay leaf
- 1/4 tsp. dry thyme
- salt and pepper, to taste
- 1 French baguette, sliced and toasted
- 1-2 cups grated Gruyere cheese
- 1/2 cup grated Parmesan chees
Cover and cook on LOW overnight–or 10 hours. I started mine at 8 pm and woke up at 6 am to a wonderful aroma. I wasn’t sure how they would turn out…
…but here’s what they looked like. Success! Taste them at this point. I let mine cook another hour to get them a little more concentrated. You can continue to cook, and check them, until they’re just how you like them.
If you’re not going to use all of them for your soup, you can keep them in the fridge for a week or in the freezer for 3 months.
Transfer the onions to a large pot–I used my Le Crueset. Heat on medium high until hot. Sprinkle the flour into the pot and cook on high for 2 minutes, stirring often. Add the garlic, and sauté for 2 more minutes. Add the vermouth and cook for 3-4 minutes.
Ladle into oven-proof bowls or ramekins. Top each with 1 or 2 toasted bread slices. Generously top with the cheeses. Place ramekins on a cookie sheet and put under the broiler until cheese melts. Be careful and watch it so it doesn’t burn.
Remove from the oven and serve immediately. But be careful, the cheese can be really hot.
It doesn’t get any easy or tastier than this!
Categories: Soups & Salads