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4 tablespoons unsalted butter
4 large sweet onions, sliced
1 tablespoon sugar
6 cups beef broth, divided
2 tablespoons Worcestershire sauce
Salt and Pepper to taste
4 thin slices French Bread
Garlic salt or 1 clove garlic, halved
1 cup (4 oz.) shredded Gruyere or Swiss cheese
In a Dutch oven, melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until onions are carmelized, about 20 minutes. Add 3 cups broth. Simmer 15 minutes. Add remaining broth, Worcestershire sauce, salt, and pepper. Cover and simmer 30-40 minutes.
Meanwhile, spread both sides of bread with butter. Sprinkle with garlic salt or rub with cut side of garlic clove. Broil bread until golden brown; turn bread and repeat.
Ladle soup into individual bowls, float slice of bread. Sprinkle with cheese. Broil until cheese is melted and bubbly. Serve immediately.
Serves 4. |
