2 stick butter
8 Onions, thinly sliced
64 ounces Chicken stock, or Beef
3 tablespoons Worcestershire Sauce
1 teaspoon Better Than Bouillon, or beef cube
1/4 cup dry Sherry
1 cup Parmesan Cheese, grated
Salt and Pepper to taste
1 baquette, sliced 1/2″ thick
Melt the butter in a large stock pot over medium heat. Once it foams, add the sliced onions and saute until translucent, approximately 10 minutes. You want them golden but not brown or crusty around the edges.
Preheat the broiler
Add the stock, the bouillon, Worcestershire and sherry and stir to combine. Bring to a boil, then lower the heat and allow to simmer for another 3 minutes. Add the Parmesan, stir and simmer for another 3 minutes. Allow to stand for ten minutes to allow the flavors to marry. Add salt and pepper but be careful not to oversalt.
Ladle the soup into flameproof bowls, cover the top with sliced baguettes and top with four slices of cheese, allowing it to drape over the sides. Place them under the broiler until the cheese is melted and slightly brown.
Now, comes the best part: Slurping down all that goodness!
Serves 8-10 depending on size of bowl.
Chef’s note: I prefer using the chicken stock because its milder.