I’m not very familiar with cooking with alcohol, but it adds a lot of depth to a dish! Plus, the caramelized onions were well worth the wait. They were so sweet and tender! Since this was a school assignment dish, I wanted to make the bread from scratch as well. Finding a soup crock that could go in a broiler was more of a pain than it should have been. 😂
- Heat a large dutch oven over medium-low heat and add the clarified butter. Once melted, add the onions and cook low and slow until golden brown, stirring occasionally and making sure they don’t burn; about 40 minutes.
- Preheat oven to broil.
- Pour in the broth and deglaze the pan with a wooden spoon or whisk. Stir in the seasonings, herbs, sherry and brandy. Taste and season accordingly. Increase heat to medium-high and bring to a boil.
- Reduce the heat to medium-low and simmer for 20 minutes or until the onions are extremely tender.
- Meanwhile, spread a thin layer of butter over the baguette slices and broil until golden brown; set aside.
- Scoop the soup into oven safe crocks and top with the toasted baguette and ½ cup of cheese. Place in the oven and broil for 3 minutes or until the cheese is golden brown and melted.
Looking for a main dish? Try one of these!