When I was a little girl, I tried to once order this soup “without the onions”. I was only interested in the melted cheese on top and the crouton soaked in broth. Now that I’ve learned to love onions, this is one of my favorite soups ever.
Ingredients:
5 large yellow onions, sliced
1/2 lb of butter (1 stick)
salt and pepper to taste
1/2 cup of brandy
1/2 cup of Marsala Wine
8 cups of beef broth
2 tsp of Worcestershire Sauce
1 small baguette, sliced
6 thick slices of cheese (Provolone, Swiss or Grueyere)
2 Tbsp of dried parsley
In a large stock pot, melt butter. Add onions, salt and pepper. Cook until onions are tender and start to brown. Deglaze the bottom of the pot by adding both brandy and Marsala Wine. When the juices are absorbed, add beef stock. Stir. Add Worcestershire Sauce. Let simmer for at least 20 minutes. Taste to determine if more salt or pepper is needed.
Preheat oven to broil.
Slice a small baguette and put individual slices in each of the six bowls. Ladle hot soup. Cover with cheese. Garnish with a dash of parsley. Place all bowl on a baking pan
Broil each soup for 5 minutes or until the cheese starts to bubble.