6 each white or yellow onions
1/4 pound butter (1 stick)
1/4 cup sugar
1/4 cup sherry
1 tablespoon black pepper
1 quart beef stock
1 quart chicken stock
Garnish:
crouton from baguette
Parmesan or Romano cheese, grated
Gruyere, sliced
parsley, chopped
Cut the tops and bottoms off the onions and slice them in half through the center, from top to bottom. Remove the outside skins and discard them.
Take each onion half and slice it along the natural lines on its surface in julienne fashion. Repeat until done.
In a large stockpot, melt the butter and add the onions. Saute them for about 15 to 20 minutes until caramelized. Add the sugar, sherry and the black pepper and stir.
Add the beef and chicken stock and bring to a boil. Boil for 4 to 5 minutes and remove from heat. Cool as quickly as possible and store in the refrigerator, covered, until use.
When reheating, always bring it up quickly and to at least 140 degrees.
To serve the soup…Ladle it into a soup crock, top the soup with a crouton, sprinkle either grated Parmesan or Romano on top of the crouton and cover all with a slice of gruyere cheese.
Heat under an overhead broiler until the cheese has melted and is slightly browned. Sprinkle with parsley and serve on a saucer.