Ingredients

How to make it

  • 1. Generously brush the inside of a large Dutch oven with oil.
  • 2. Put the butter in the pot and add the onions and 1 teaspoon salt. Cook on super low, covered, for 1 hour See Photo. Stir now and then.
  • 3. Heat the oven to 400 F. (205 C.).
  • 4. Remove the pot from the stove, stir the onions, scraping the bottom and sides of the pot. Add liquid as necessary.
  • 5. Put the pot in the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot half way through.
  • 6. Remove pot from oven and place over medium heat. Cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes.
  • 7. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any food that collects on spoon back into onions).
  • 8. Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.
  • 9. Stir in the wine and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
  • 10. Stir in the broth, 2 cups of water, thyme, bay leaf, Basil and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
  • 11. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.
  • How about some Cheese Croutons and a crisp green salad with this? If no Cheese Croutons a dollop of Cream Cheese wouldn’t go amiss.
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  • NPMarie 8 years ago
    Another wonderful soup recipe:)
    Was this review helpful? Yes Flag

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