- Serves: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 1.5 hours
- 4 large Vidalia or Sweet Yellow Onions, thinly sliced
- 1/4 c. Water
- 1 clove Garlic
- 7 sprigs Fresh Thyme, tied in a bundle
- 2 Bay Leaves
- 6 c. Low-Sodium Beef Broth
- 1 1/2 c. Dry White Wine
- 1/4 c. Unsalted Butter, divided into tablespoons
- 1 c. Jarlsberg Cheese, grated
- 1 Baguette, sliced into medium-thick rounds
- 2 tsp. Sherry
- Salt & Black Pepper, to taste
Heat 3 tablespoons of butter in a large dutch oven and saute sliced onions about 10 minutes or until just soft. Raise heat to high and add 1/4 cup of water, scraping bottom of pan to release cooked-on fond. Cook on high until water has cooked off, then reduce heat and season liberally with salt and pepper.
Continue cooking auditioning 30 to 45 minutes or until onions are golden brown and deeply caramelized. Add wine and raise heat to high again, scraping bottom of pot to release additional fond. Cook until liquid is mostly gone, about ten minutes, then add broth and herbs. Bring soup to a boil, then reduce heat to a simmer and cook until thickened slightly and flavorful, about 30 minutes. Stir in remaining butter and season with salt and pepper to taste.
To make the toasts, arrange baguette rounds on a baking sheet and broil on high, flipping once, until crisp. Rub toasts with garlic clove and set aside. Place 1/2 teaspoon sherry into the bottom of 4 oven-proof bowls or large ramekins, then transfer bowls to a baking sheet and ladle in soup. Top with a toast and a generous handful of Jarlsberg; broil about 5 minutes or until cheese is melted and bubbling.