4 tbsp. unsalted butter
4 lg. sweet or Walla Walla onions,
1 tbsp. sugar
6 c. beef broth, divided
2 tbsp. worcestershire sauce
Salt and pepper to taste
4 thick slices French bread
Additional unsalted butter
Garlic salt or 1 garlic clove, halved
1 c. (4 oz.) shredded Gruyere or
Swiss cheese


In a Dutch oven, melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until onions are caramelized, about 20 minutes. Add 3 cups broth; simmer 15 minutes. Add remaining broth, worcestershire sauce, salt and pepper. Cover and simmer for 30-40 minutes. Meanwhile, spread both sides of the bread with additional butter; sprinkle with garlic salt or rub with the cut-side of garlic clove. Broil bread until golden brown, then turn and brown other side. Ladle soup into individual ovenproof soup bowls. Float a slice of bred in each bowl and sprinkle with cheese. Broil until cheese is melted and bubbly. Serve immediately. Yields: 4 servings. The onions in this part of the country are superb, and this soup is proof. Try it and see if your family enjoys this recipe as much as mine does.


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