Serves 1
Directions
- 1Slice 3.5 pounds of yellow onions.
- 2Toss 4 tablespoons of butter into your widest pot with sides.
- 3When the butter is all melted and bubbly, slide in the onions.
- 4Cover with a lid and cook for 12 to 15 minutes to wilt the onions down.
- 5Keep the lid off so that the onions caramelize, staying close and stirring often.
- 6Measure 2 ounces each of sweet vermouth and Lillet Blanc.
- 7After two minutes, pour in 6 cups of broth.
- 8Season with some fresh thyme leaves and salt, and let the broth sit for a few minutes.
- 9Rub each warm toasted bread slice with fresh garlic.
- 10Dunk the bread into the soup to absorb some broth.
- 11Place one slice into the bottom of an oven-safe soup bowl.
- 12Top with a bit of cheese.
- 13Ladle over some soup.
- 14Finish with two more bread slices and more cheese.
- 15Broil until bubbly and you are ready to dig in.
Ingredients
- 3.5 pounds yellow onions
- 4 tablespoons butter
- 2 ounces sweet vermouth
- 2 ounces Lillet Blanc
- 6 cups beef broth or chicken broth
- fresh thyme leaves
- salt
- toasted bread slices
- fresh garlic
- cheese
Equipment
knifepotlidwooden spoontongsoven-safe soup bowl
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