Prep Time: 30 Minutes
Cook Time: 1.5 Hours
Total Time: 2 Hours
Yield: 3 Individual Crocks

Ingredients

• 2-3 Vidalia (or other sweet onions)
• 1/2 Tsp salt
• 1 Stick unsalted butter
• 1/4 Tsp black pepper
• 1 Tbsp flour
• 1 Tsp Worcestershire sauce
• 1/4 Tsp dried thyme
• 1/2 Cup dry white wine
• 1/2 Tsp granulated sugar
• 2 Tspn vegetable oil
• 3 Cups beef broth
• 1 Baguette
• Gruyere cheese
• Grated Parmigiano Reggiano

Instructions

1. In a dutch oven, melt the butter over medium heat
2. Add the thinly sliced onions, oil, salt, pepper, and sugar. Cook uncovered, stirring occasionally until onions are golden brown and caramelized (appox. 45 minutes). If the onions brown too fast, reduce the heat
3. Add the wine and increase heat while stirring with a wooden spoon until it becomes “jammy”
4. Add the flour and continually stir for up to 1 minute
5. Add broth, Worcestershire sauce, and thyme and bring to a boil
6. Once boiling, reduce heat and simmer uncovered for 30 minutes
7. Taste soup and adjust seasonings to suit your tastes. More Worcestershire sauce for a deeper flavor or sugar for more sweet
8. Use an individual crock and fill with soup and then place the baguette slices (try not to overlap them)
9. Top with Gruyere cheese and sprinkle with grated Parmigianno Reggiano cheese
10. Place crock under broiler until cheese is melted and browned (approx 5 minutes)

Click Here For Merchandise