1
-
2
oz
butter (unsalted)
-
4
onions (large, yellow)
-
salt & pepper
Melt the butter in a 4-quart pot over medium heat. Add the onions, salt, and pepper. Reduce the heat to low. Press a piece of foil over the onions, then cover and cook until the onions are very soft but not falling apart (about 50 min).
2
While the onions cook, position a rack in the center of the oven and preheat to 350°F. Butter a rimmed baking sheet and add the slices of baguette in a single layer. Bake until browned and crisp turning once to get both sides (15–20 min).
3
Once the onions have finished cooking, add sugar, and raise heat to medium-high. Cook until browned (10–15 min).
4
-
8
cups
beef broth
-
1
bay leaf
Add the broth and bay leaf to the onions and bring to a boil. Reduce to a simmer for 10 minutes, and then discard the bay leaf. Add salt and pepper to taste.
5
When ready to serve, place 6 broiler-safe bowls on a cooking sheet. Place 2–3 slices of bread at the bottom of each bowl and ladle hot soup over the top. Sprinkle with shredded cheese and broil until browned and bubbling (2–5 min).