Ingredients:
- 2Tbsp butter
- 1.5kg onions (3-4)
- 1/2 cup dry sherry or 1/2 cup marsala wine
- 4 cups beef broth
- salt/pepper/bay leaf
- 3/4 cup water
- 1/8tsp baking soda
- About 3 cups shredded Gruyere or some other melting cheese
- A couple of slices small dry bread or toasted bread, crackers, whatever
Instructions:
- Peel about 3lbs onions
- Slice thinly and separate the layers.
- Add 2Tbsp butter in a 12″ pan and melt, add the onions and mix thoroughly on low to medium for 10-15 seconds.
- Add 3/4 cup of water, mix and cover on medium-low for 15-20 mins until water kinda evaporates. This is not enough. Increase the heat if needed, but be careful not to burn the onions.
- Uncover and cook for another 45-60 mins. From now on, spread the onions across, flip the onions and press them. Be gentle, you don’t want a mush.
- This is kinda what you want before the end.
- Mix 1/8tsp baking powder in 1Tbsp water and add to the pan.
- Cook until water evaporates then add the 1/2 cup sherry or marsala wine.
- Deglaze until wine evaporates. Mix and stir all the time. All burning bits are flavor. You need those bits.
- After a couple of minutes transfer to a pot, add 4 cups of beef broth, bring to a boil and simmer for 30 mins.
- This is how much you are going to get. These are 18oz
- Add some bread/crackers on top, about 1 1/2 cup shredded cheese and bake on 450F-500F on upper rack in the over for a couple of mins, until the cheese starts bubbling and looks slightly burned and brown.
