Recipe by Sara Bonisteel, Adapted by Judi Graber

• 3 tbsp. unsalted butter
• 3 lbs. sweet onions (after they have been trimmed and peeled – I like to slice and then roughly chop the onions)
• 3/4 tsp. kosher salt, divided
• 1/2 tsp. black pepper
• 8 cups beef stock (broth)
• 1 cup dry white wine (Pinot Grigio)
• 1 tbsp. dry sherry
• 1 tbsp. AP flour
• 1/2-inch thick French bread slices or (homemade croutons)
• Gruyere cheese, grated

Melt butter in a Dutch oven over medium heat. Add the onions and 1/2 tsp. salt, stir and cover for 5 minutes until the onions soften. Take off the lid and allow onions to caramelize over medium to medium high heat, stirring occasionally. Adjust the heat if needed so they don’t brown too quickly or if the onions are browning too slowly. This will take awhile – up to 60 minutes. As the onions cook down watch carefully so as not to burn them stirring as needed to keep from stickiing.

Heat the broth/stock and keep warm.

Once the onions have finished caramelizing, add wine and sherry and allow onions to come to a boil. Stir in flour and let thicken for a few minutes. Be sure the flour is combined with the soup.

Add the warm broth, 1/4 tsp. salt and 1/2 tsp. pepper and simmer uncovered for 10 minutes. Adjust seasonings.

Top with croutons or bread slices, then shredded cheese. Broil until the cheese melts.

Onion-Rye Croutons – I added:

• Onion-rye bread, crusts trimmed
• 2 tbsp. EVOO

Cut trimmed bread slices into cubes. Toss with 2 tbsp. EVOO per 2 cups of bread cubes and spread out on a baking sheet. Bake at 350 degrees for 15-20 minutes, toss once during baking time.

OR: SEE https://cookingwithauntjuju.com/2012/01/11/homemade-parmesan-croutons/

Recipe by cookingwithauntjuju.com