In a dutch oven combine the onions, oil, and salt, toss together coating the onions evenly. Work in batches if necessary. Place over medium-high heat and cover for 10 minutes without removing lid.
Uncover and scrape up bits from the bottom and stir well. Reduce heat to medium low and simmer about 1 hour stirring every 5 to 10 minutes.
Add the thyme, pepper, and kosher salt. Simmer an additional 20 minutes or until the onions are well caramelized, stirring often.
Add the sherry and white wine. Scrape up any bits off the bottom of the pan and simmer until moisture has evaporated, another 20 minutes or more.
Sprinkle on gelatin without stirring and allow to dissolve.
Stir in the soy sauce, chicken and beef stocks and simmer for 30-90 more minutes.
Fill a broiler safe bowl 3/4 of the way with the soup. Top with the toasted bread and then the 1 oz gruyere cheese, 1 oz Swiss cheese, then sprinkle a little Parmesan cheese on top.
Place in broiler until cheese is golden brown about 3 minutes.
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