- Marinate Time
- 30 mins
- Prep Time
- 10 mins
- Total Time
- 40 mins
- 1 bag
- Yellow Onions
- 3 pounds
- 4 tbsp
- Compliments Butter
- 8 cups
- Compliments Beef Broth
- 1/2 cup
- dry sherry
- 2 tbsp
- Compliments Worcestershire Sauce
- slices Sobeys SELECT® Artisan Como Bread
- (3/4 to 1-inch thick)
- 4 ounces
- Gruyère Cheese, sliced
Thinly slice onions in a food processor or by hand.
Combine onions, butter, and salt to taste in a large, deep nonstick frying pan over medium high heat.
Cover pan tightly and cook, stirring occasionally, until onions release liquid, about 10 minutes.
Remove cover and cook, stirring often, until onions are lightly browned and meltingly soft when pierced, about 15 more minutes.
While onions cook, preheat oven to broil.
Combine broth, sherry, and Worcestershire sauce in a 6- to 8-quart pan over high heat.
Bring to a boil, then reduce heat and gently simmer for 10 minutes.
When onions are done, gently spoon them into broth and mix well.
Keep warm over low heat.
Just before serving, place bread on a baking sheet.
Broil slices about 4 inches from heat until lightly toasted on top, about 2 minutes.
Turn slices over and toast other sides, 1-2 more minutes.
Sprinkle each slice of bread equally with cheese.
Return to oven and broil until cheese is melted and bubbling and bread is lightly browned, 2-3 minutes.
To serve, ladle soup into 4 large soup bowls. Top each bowl with a cheese-crusted bread slice and serve immediately.
Homemade Croutons - Preheat oven to 375°F. Cut bread into small cubes(about 3/4 inch) and toss with 1 tablespoon of Olive Oil and salt to taste.
Spread cubes out in a single layer on a rimmed baking sheet.
Bake, stirring cubes often, until bread is golden brown and crunchy to bite, about 20 minutes.
Cool completely then package airtight until ready to use.
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