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 Worchester sauce
Red wine such as Merlot or Cab. Sauvignon
1 loaf country style bread
Grated Gruyere, Mozzarella, Swiss,
or Havarti cheese
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
sweated down, stir occasionally until the onions are a dark
mahogany and reduced to approx. 2 cups. This should take
45min-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 Worchester sauce and 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