- 1 tablespoon butter
- 6 lbs white onions, thinly sliced
- ⅓ cup dry white wine
- 2 tablespoons red wine vinegar
- 4 cups water
- Salt and pepper
- 1 baguette
- 2 cups shredded sharp cheese
In a large stock pot, melt the butter. Add the onions, salt them, and cook them on low heat until they turn an amber color, stirring occasionally. This takes about 67 million hours. I cooked the onions for 5 hours the night before and another two hours on the day I made the soup.
Slice the baguette into ½ inch thick slices and toast them at 100F for thirty minutes.
When the onions turn amber in color, add pepper, water, wine, and vinegar. Bring to a boil and then reduce heat to low.
In a oven-safe bowl, ladle a serving of soup, top with bread, and cover with cheese. Broil until did cheese is melted and serve immediately.
If you don’t have bowls which are safe for broiling, you can place them in the oven and bake them at 350F until cheese is melted.
Try different kinds of onions for different flavors.