Cooking Instructions
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Step 1
Prepare two large bowls — one for the scraps and one for the
Onions (2.7 kg)
. A bench scraper is nice to have close by, too. Start by trimming off the ends of each onion, collecting scraps in one of the bowls as you go.
Step 2
Next, score the outside layer of each onion.
Step 3
Then use your knife to peel away the skin.
Step 4
Cut each onion in half.
Step 5
Slice the onions thinly making cuts perpendicular to the rings.
Step 6
Place a large pot (7 to 8 quarts) over medium heat and melt the
Butter (15 g)
. Add onions, and sprinkle generously with
Kosher Salt (to taste)
. Cover, and cook until the onions have heated through and started to steam.
Step 7
Uncover, reduce the heat to low, and cook, stirring occasionally. I cooked mine for about 3 hours at low to medium-low heat. Season with several grinds of
Ground Black Pepper (to taste)
.
Step 8
Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Place the
Country White Bread (6 slices)
in the oven and let dry completely. You can leave the slices in the oven for a few hours, as the heat is not high enough to burn them.
Step 9
When the onions have completely cooked down, the water has cooked off, and the onions have turned amber, add
Water (1.4 L)
. Raise the heat to high and bring the soup to a simmer, then reduce the heat to low.
Step 10
Add the
Sherry Wine (80 mL)
. Taste and season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
as needed. If the soup is too sweet, add the
Red Wine Vinegar (15 mL)
. If you would like a little more depth, add a splash of
Red Wine (15 mL)
.
Step 11
Preheat the broiler.
Step 12
Portion the soup into bowls, top with a slice of bread, cover with
Gruyère Cheese (225 g)
. Broil until cheese is melted and nicely browned. Serve immediately.
