Directions

Serves 4 to 6. Made by Dawn Wilson and Linda Wight Harmon This soup definitely gets better with time and so is great to make a couple days ahead. 1/4 cup (1/2 stick) butter 2 # Spanish onions, finely diced 1 tsp sugar 10 cups beef stock (we like stock without MSG) ¼ cup unbleached flour ¼ cup dry sherry ½ tsp dried thyme Salt and pepper to taste Large package of croutons (or substitute homemade) 1 cup shredded Swiss cheese Onion hints: Soak the whole onion in cold water for 1 to 2 minutes before cutting. Greatly reduces tears. Also, we quartered the Spanish onions and then used the food processor. In a large, heavy bottomed soup pot, melt butter over medium-high heat. Add onions, sugar and sauté, stirring often, for 10 minutes. Meanwhile, pour stock into saucepan and heat until hot. Increase the heat under onions to high and stir until quite golden, about 5 minutes. Reduce heat to medium, sprinkle with flour, and cook, stirring, for 3 minutes, to cook flour. Add sherry and stir briskly. Gradually add hot stock, stirring constantly. Increase the heat to medium-high and stir often until soup bubbles. Add thyme, salt and pepper to taste. Reduce heat to low, cover the pot and simmer very gently for 30 to 60 minutes. Taste will need this time to develop. Taste and adjust as desired. Serve by putting croutons and Swiss cheese into bowl and then top with soup.