Ingredients:
- 4 tbsp. unsalted butter
- 4 lg. sweet or Walla Walla onions, sliced
- 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
Instructions:
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.
