30 min prepServes 4 people
Ingredients:
- 2 TBSP Butter
- 2 TBSP Olive Oil
- 3 Large White Onions
- 2 Large Sweet Vidalia Onions
- Salt and Pepper to Taste
- 2 tsp Worcestershire Sauce
- 6 C Beef Broth
- 1 Bay Leaf
- 1 tsp Chopped Fresh Thyme
- 1 French Baguette
- 1 C Shredded Gruyere Cheese
- Wellington Assorted Crackers
Directions
- Slice the Onions into about 1/4″ slices.
- In a large stockpot, heat the butter and olive oil, then add the onions and cook over medium heat. Stir them around about every 10 minutes. After 25-30 minutes, they will start to develop some color and caramelize. Keep cooking them until they are a dark amber color and are sweet. Season the onions with salt and pepper. Add the Worcestershire sauce, beef broth, bay leaf, and thyme. Bring to a boil, then simmer for 45 minutes.
- While the soup simmers, slice the baguette and rub with olive oil. Sprinkle with salt and pepper and toast under the broiler.
- When the soup is ready, ladle it into individual oven proof dishes, top with 1-2 sliced of toasted baguette, and about 1/4 C of shredded gruyere. Place under broiler until cheese is melty and starting to brown. Serve immediately.