Four things make this soup better than most. We use both
beef and chicken broths for the body of the soup. We cut
the onions so that they fit nicely on the spoon. We use
sugar to sweeten the soup and a little sherry wine gives
it that traditional flavor.
12 white onions
1/2 pound butter
1/2 cup sugar
1/2 cup sherry
1/3 cup beef base
1/3 cup chicken base
1 Tbs black pepper
1 gallon water, hot
Cut the tops and bottoms off the onions and slice them in half through the center from top to bottom. Remove the outside skins and discard them. Take a onion half and slice it in half against the natural lines on its surface,
then cut it julienne style along the natural lines of the onion. Repeat until done.
In a large stock pot, melt the butter and add the onions.
Saute them for about 5 minutes, then add the sugar, sherry, beef and chicken bases and the black pepper.
Continue to cook over medium heat until the onions are soft and translucent. They will have a nice carmelized color mostly due to the bases.
Add the hot water and bring to a boil. Boil for 4-5 minutes and remove from heat. Cool as quickly as possible and store in the refrigerator covered until use. When
reheating, always bring it up quickly and to at least 140 degrees.
To serve the soup, ladle it into a soup crock, top the soup with a Onion Soup Crouton, sprinkle either grated parmesan or romano on top of the crouton and cover all
with a slice of swiss cheese. Heat under an overhead broiler until the cheese has melted and is slightly
browned. Sprinkle with parsley flakes and serve on a bread
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.