Directions: |
Directions:*If you don't have caramelized onions on hand, use ten sweet onions, trim off the ends of each onion and slice from end to end. Remove peel and finely slice into thin slices. In a large saucepan, add 3 Tablespoons of butter and a layer of onions. Sprinkle salt on the layer of onions. Repeat this layering with onions and salt until all the onions are in the pan. Heat over medium heat. Do not stir for at least 10-15 minutes. After that, occasionally stir until the onions are a dark mahogany color and have reduced to about 2 cups. This process will take about 45 minutes to an hour. Do not worry about burning.
After reduction, add enough wine to cover the onions and turn the heat up to high, reduce the wine to a syrup consistency. Add the broths and the spices. Reduce the heat to and simmer 15-20 minutes.
Place oven rack in the top 1/3 of the oven and heat the broiler.
Cut the bread into rounds large enough to fit the mouth of your oven safe soup crocks. Place the slices of bread on a cookie sheet and broil for about 1 minute.
Season the soup mixture with salt, pepper and a splash of Cognac (optional but it smooths out the taste.) Ladle soup into crocks leaving one inch to the rim of the bowl. Place bread round, toasted side down, on top of soup and sprinkle with grated cheese. Place the soup bowls on a cookie sheet and broil until the cheese is bubbly and golden. About 1 - 2 minutes. |
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