• 6 jumbo onions or roughly 6 lbs of onion. Yellow/Sweet/red whatever you have. I’ve done half yellow/half sweet and all yellow for batches. Both turned out great
• a block of Kerrygold salted butter
• I cup of Dry white wine (I used Pinot Grigio)
• Better than bouillon beef
• Two 32oz boxes of Organic beef broth or bone broth
• Half head of garlic
• Preferred bread (French baguette or sourdough is my preference)
• Block of Gruyere
• Parmesan (pre grated okay)
• Olive oil salt pepper etc
1. Slice the onions. Thin/thick doesn’t matter. I’ve done both and you can’t tell the difference but you do want “slices” not diced- for authenticity.
2. Place onions in 5 quart or bigger stock pot on medium heat & drizzle olive oil generously coating the onions. ** a ceramic/le creuset type pot is best so roux can form as onions caramelize. Avoid nonstick sauce pots
3. Carmelizing onions is a long process but so Worth it. Patience is key! Stir the onions every 2-5 minutes *I babysit the onions, you have to stir frequently to prevent harsh burning *
4. After about 30 minutes, onions should be soft and translucent. Sprinkle in a spoonful of white or brown sugar + 1/4 of Kerrygold butter block. I’ve done both and brown sugar seemed to work a smidge faster but no difference flavor wise. Turn heat to med/high ~level 8 and continue to stir. Once the onions start turning brown add one more spoon of sugar to really ignite the caramelization. I will fluctuate between medium and high heat & if bottom of pot starts “burning” rotate the pot and add a splash of broth to burn spot then scrape. Not necessary but does helps speed up process by deglazing a little bit before the wine.
5. Once onions are nice and brown stir in 6 or more cloves of fresh crushed garlic + another 1/4 stick of Kerrygold butter for about 1 minute/until butter melts
6. Add about a cup of white wine to deglaze the pot, scraping the sides and the bottom. *the fragrance during this is amazing & one of my favorite parts of prep* Add the bone/beef broth.
7. Once the broth starts simmering, Stir in two generous spoonfuls of the better than beef bouillon. Let it simmer with lid on for 30 mins. Taste test before serving. I don’t normally need to add salt since the butter is salted + bouillon. If flavor is too strong just add some water to dilute. I haven’t needed to dilute because I like my soup very robust and savory but when I want more broth I’ll add 1-3 wine glasses full of water 🙂
8. For toast In order: I drizzle with EVOO, garlic powder, salt & pepper, add Parmesan then top with Fresh grated gruyere and cracked pepper. Get creative with the toast (herbs, garlic spread etc) Broil on baking sheet in oven on top rack until sides get brown and bubbly to your liking- this takes 2 minutes and is super fast so don’t leave the oven when you do this
9. Serve & enjoy! Soooo yummy.