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2020-07-14 07:51:55



  • 2 pounds yellow onions, sliced thin
  • 2 tbsp unsalted butter
  • 2 tbsp flour, (or gluten-free flour)
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 ounce dry sherry
  • 1 ounce Cognac or brandy
  • 2 ounces white wine
  • 9 cups beef broth, (store bought or homemade)
  • kosher salt and freshly ground pepper, to taste
  • 6 slices toasted Italian bread (6 ounces), or gluten-free bread
  • 6 slices reduced-fat Swiss, or your favorite cheese


1.   In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 to 30 minutes, stirring often. Add a few drops of water if they get too dry. You want them caramelized but not browned.

2.     Add flour, mixing well another 2-3 minutes.

3.     Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.

4.     Add the beef broth, salt & pepper to taste, reduce heat.

5.     Cover and simmer gently for about 20 minutes.

6.     Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.

7.     Place bowls on a baking sheet.

8.     Place sliced toasted bread rounds into each bowl and top bread with cheese.

9.     Broil 2 to 3 minutes, until cheese melts.


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