Ingredients
4 tablespoons unsalted butter4 large sweet or Walla Walla onions, sliced1 tablespoon sugar6 cups beef broth, divided2 tablespoons Worcestershire sauceSalt and pepper to taste4 thick slices French breadAdditional unsalted butterGarlic salt or 1 garlic clove, halved1 cup shredded Gruyere or Swiss cheese
Preparation
In a Dutch oven, melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until onions are caramelized, about 20 minutes. Add 3 cups broth; simmer 15 minutes. Add remaining broth, Worcestershire sauce, salt and pepper. Cover and simmer for 30-40 minutes.
Meanwhile, spread both sides of the bread with additional butter; sprinkle with garlic salt or rub with the cut-side of garlic clove. Broil bread until golden brown, then turn and brown other side. Ladle soup into individual ovenproof soup bowls. Float a slice of bread in each bowl and sprinkle with cheese. Broil until cheese is melted and bubbly. Serve immediately.
