Categories: Soups

Ingredients

• 1 1/2 tsp olive oil
• 2 large red onions, halved and thinly sliced
• salt and pepper to taste
• 1 can beef broth
• sprig fresh thyme
• sprig fresh parsley
• 1/4 sherry wine
• shredded white cheese (mozza, gruyere, etc.)

Directions

1. Heat olive oil in Dutch oven over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally until onions are browned and caramelized. (The darker you can get the onion without burning, the better the flavor.) Slowly pour the beef broth over the onions, stirring to release all the bits of onion in the pan. Add sprigs of thyme and parsley. Bring to simmer and cook for 20 minutes. Do not boil. Pour the sherry in and simmer 5 more minutes. Taste and season with salt and pepper as necessary. Remove the sprigs.

2. Preheat broiler. Place serving bowls on baking sheet. Ladle in soup, float a slice of bread or croutons and sprinkle cheese on top. Broil until cheese is melted and golden. Serve immediately.

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