Serves 8
Ingredients
3 tablespoons unsalted butter
4 pounds yellow onions, approx. 12 medium, sliced
1 teaspoon salt
Water
1/2 cup dry sherry (optional)
1 teaspoon dry thyme
Salt & Pepper to taste
8-16 baguette slices (sourdough if available)
6 ounces Gruyere cheese, shredded, can substitute shredded Parmesan, if desired
Directions
Adjust oven rack to lower position and heat oven to 400°F. In a large oven safe heavy bottomed pot (Dutch oven), melt the butter. Add the onions and salt. Cover and cook in the oven for an hour. Stir onion mixture and return to oven with lid ajar for another hour. Stir and if onions are not softened and beginning to brown, return to oven for another 30 minutes.
Remove pot from oven and place over medium-high heat. Cook onions, stirring frequently, until liquid evaporates, and onions begin to brown, about 20 minutes, reducing heat if the onions brown too quickly. Continue to cook, stirring frequently, until a brown crust forms on the bottom of the pan. Stir in 1/4 cup water and scrap any brown bits from the bottom of the pot. Cook until the water evaporates and a brown crust forms on the bottom of the pot again. Repeat this deglazing procedure 2 or 3 more times until the onion mixture is dark brown. Deglaze the last time with sherry if using.
Stir in Bone Broth and one carton of water (Use up to a total of two cartons of water to adjust consistency of soup). Add thyme and 1/2 teaspoon salt. Cover and simmer on low heat for 20 minutes.
For the croutons: place baguette slices on a baking sheet and top with shredded cheese. Bake in 400°F oven for about 10 minutes until bread is toasted and cheese melts. If desired, cheese can be browned briefly under the broiler.
Ladle soup into bowl and top with 1-2 croutons and serve.
Recipe created by Renee Cornett, Chef and Owner Prairie Platte Restaurant, Waverly, Nebraska