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Categories:
butter yellow onions Winter salt sherry clove garlic crusty white bread Gruyere cheese Parmesan cheese
Viewed: 34 - Published at: a year agoIngredients
- 1/2 stick butter or 4 tablespoons olive oil
- 2 pounds yellow onions, peeled, thinly sliced
- 6 cups Winter Vegetable Stock
- Salt and freshly ground black pepper, to taste
- 1 tablespoon dry sherry or cognac
- 1 clove garlic
- 6 (1-inch) slices crusty white bread
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
Method
- Preheat oven to 275 degrees F.
- Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes.
- Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes.
- Stir in dry sherry or cognac.
- Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
- Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top.
- Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.
