Ingredients Jump to Instructions ↓

  1. 3 Tablespoons butter

  2. 8 Cups sweet onion s, halved and thinly sliced

  3. 1 Teaspoon sugar

  4. 2 Tablespoons all-purpose flour

  5. 6 Cups vegetable broth (I used Carmel Kosher beef-style soup mix)

  6. 1/3 Cup dry sherry

  7. 1 Teaspoon chopped fresh thyme

  8. 1/4 Teaspoon freshly ground pepper

  9. 1 Loaf French bread , cut into 1/2 inch thick slices

  10. 12 ounces grated Gruyere or Jarlsberg cheese

Instructions Jump to Ingredients ↑

  1. In a large, heavy pot, melt the butter. Stir in onions, and cook over medium flame, stirring occasionally, until they are completely caramelized and soft. This should take between 20 and 40 minutes. The onions should be a dark golden brown. They will be quite sweet to taste.

  2. Stir in flour and cook for about three minutes. Add broth, sherry, thyme, pepper and salt to taste.

  3. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks and arrange on baking sheet. Put enough bread on top of each serving - cutting and fitting if necessary - to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly and golden.

  4. Alternate method: Broil cheese on bread slices and float two slices in each bowl of soup.


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