Julia doesn’t overly complicate this one, but here it is for the rest of us.
- 3-4 Yellow Onions
- 2 Quarts Beef Broth
- 3 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 Teaspoon+ Salt
- 1 Teaspoon Sugar
- 1/2 Cup White Wine
- 1 Glug Brandy
- 6 oz. Swiss Cheese. thinly sliced
- French Baguette, sliced thick
- Heavy Pot
- Chef’s Knife
- Mandolin (optional)
- Wooden Spoon
- Oven Sheet
- 4-6 Ovenproof Bowls
- In the bottom of the pot, I use a dutch oven, melt the butter and olive oil together.
- Slice the onions very thin. If you have a mandolin, use it. You will have to do one onion at a time and take a break or your tears will flow forever.
- Add the onions with a little salt to the pot. Let simmer over low heat for about 15 minutes.
- Add the sugar and salt and turn up to medium.
- Stir just before they start to burn. This is a tricky process to caramelize the onions, but not burn them. Usually takes about an hour.
- Add the white wine and let reduce by half.
- Add the beef broth and bring to a small boil. Immediately reduce to simmer. Cover partially and let simmer for an hour.
- Add the brandy and let simmer for a minute or two. Adjust seasoning.
- Toast the baguette slices.
- Ladle into bowls.
- Cover with enough baguette slices to cover.
- Top with cheese over the edges.
- Bake in a 350 oven on a cookie sheet for about 20 minutes, until the cheese is melted.