- 2 pounds yellow
onions, sliced thin
- 2 tbsp unsalted butter
- 2 tbsp flour, (or gluten-free
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 ounce dry sherry
- 1 ounce Cognac or brandy
- 2 ounces white wine
- 9 cups beef broth, (store bought
- kosher salt and freshly ground
pepper, to taste
- 6 slices toasted Italian bread (6
ounces), or gluten-free bread
- 6 slices reduced-fat
Swiss, or your favorite cheese
1. In a Dutch oven, or large pot, sauté the onions with the butter
over medium heat, until the onions are soft and golden, about 20 to 30 minutes,
stirring often. Add a few drops of water if they get too dry. You want them
caramelized but not browned.
flour, mixing well another 2-3 minutes.
thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more
the beef broth, salt & pepper to taste, reduce heat.
and simmer gently for about 20 minutes.
bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.
bowls on a baking sheet.
sliced toasted bread rounds into each bowl and top bread with cheese.
9. Broil 2
to 3 minutes, until cheese melts.