I made this once before and decided to make it live for Tamera and Kimmie B and Noah...and of course Shi Shi!. This soup is rich and flavorful and healthy too! You can skip the bread and cheese if you want. The while process takes about an hour, but you can leave it and just come back and stir occasionally. They absolutely loooooved it!
INGREDIENTS
4 tablespoons of ghee
2 tablespoons of Olive Oil
6 Medium Onions...use yellow and red onions.
1/4 cup of Worcestershire sauce
1 cup of dry Sherry
1 cup dry white wine
2 cups beef broth
4 cloves of garlic minced
4 cups of vegetable broth
1 cube of beef bouillon
1 tablespoon of dried thyme
2 bay leaves
Salt and pepper to taste
(sugar if the onions aren't sweet)
FOR THE BREAD
1 small baguette, cut into ½-in slices
8 ounces Gruyère cheese, grated
½ cup grated Parmigiano Reggiano
INSTRUCTIONS
Step 1 Melt butter and olive oil in stock pot and add onions. They should be cut in half then sliced. Add onions and continually stir until tender and translucent. Don't let em burn!
Step 2 Add both broths, wine sherry, and thyme.
Step 3 Then add the garlic and Worcestershire sauce, bay leafs and bouillon.
Step 4 Preheat the oven's broiler. Slice the baguette of bread.
Step 5 Spray the bread with olive oil and then cover each slice with cheese of your choice. I use Gruyèr. Put it on a sheet and into the oven on broil for only a couple of minutes.
Step 6 Ladle soup into oven-safe serving bowls and place one slice of bread on top of each. Sprinkle cheese on top of the soup. You can also place the bowls with the bread and extra cheese into the oven for 2 minutes on broil. I don't.