Ingredients
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2 1/2 lbs peeled sweet onions
1/3 cup butter
1/2 teaspoon fresh ground pepper
1 teaspoon paprika
1 1/2 teaspoons Worcestershire sauce
56 ounces beef broth
1/2 cup dry white wine
1 1/2 cups cooking sherry
1/2 cup all-purpose flour
1 teaspoon salt
French baguette
gruyere cheese
shredded parmesan cheese
Preparation
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Thinly slice onions.
Melt butter in a large stockpot, once melted add onions.
Saute onions over medium-low heat until they are soft and clear, about 30 minutes.
Add pepper, paprika, and worcestershire sauce and saute 10 minutes more.
Mix all liquid ingredients together with flour and salt.
Add liquid mixture to stock pot.
Simmer for 1.5 hours.
Pour soup into oven-proof crocks and place on a baking sheet.
Top each crock with a baguette round and large slice of gruyere cheese. Sprinkle paremesan cheese over the gruyere.
Place under broiler until tops are browned and bubbling.
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