Ingredients
- 5 med Epicurean Delight Onions
- 3 tbsp butter
- ½ tsp salt
- ½ tsp sugar
- 1/8 tsp ground black pepper
- 4 cups beef stock
- ½ tsp Worcestershire sauce
- Red wine such as Merlot or Cab. Sauvignon
- 1 loaf country style bread
-
Grated Gruyere, Mozzarella, Swiss, or Havarti cheese
Directions
- Trim the ends off each onion and then halve lengthwise. Remove peel and slice into half-moon shapes.
- Heat a large pot or Dutch oven over medium heat and add butter.
- Once butter has melted, add a layer of onions and sprinkle with a little salt.
- Repeat layering onions and salt until all onions are in the skillet.
- Sprinkle a little sugar and black pepper over the top.
- Cover and let onions sweat for 10-15 minutes.
- After they have sweat down, stir occasionally until the onions are a dark mahogany, and reduced to approx. 2 cups. This should take 45 min-1hr.
- Add enough wine to coat bottom of pan and turn heat to high. Scrape up any bits stuck to bottom of pan.
- Add beef stock and Worcestershire sauce, simmer 15-20 min.
- Turn on broiler in oven.
- Cut bread into rounds large enough to fit oven safe soup crocks.
- Place the slices on a baking sheet and place under broiler for 1 min.
- Season soup mixture with more salt and pepper if desired, and ladle into crocks leaving 1” to lip.
- Place bread on top, toasted side down, and top with shredded cheese.
- Broil until cheese is bubbly and golden, 1-2 minutes.
Onion
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