For two people
2 medium onions – Peel and cut into quarters - I prefer the yellow onions
but they all seem to work fine
Saute the onions in extra virgin olive oil on low until very soft. Stir in 2 tbsp balsamic vinegar and a shake of thyme. Cook another 5 min until the vinegar has reduced.
Stir in 2/3 tsp flour and allow to cook another minute
Pour in about 1 cup of water and a 1/2 cup white wine
Add 1 tsp beef base which will make up the beef bouillon - the beef base is in a jar and we like it better than keeping beef stock on hand. It is sold in a jar and we keep beef and chicken on the boat.
2 tbsp Butter - not the place to skimp on lowfat - trust me they wouldn't use lowfat in a restaurant
3 shakes Lea and Perrins Worchester sauce
Black pepper 2 grinds
Salt - Wait until it is done and add salt to taste
4 tbsp Sherry when cooking is nearly finished
Allow the mixture to boil gently and stir occasionally until the onions have all fallen to pieces and are soft. Add the Sherry when you are making the toast
Jim’ addition - Since we don't have bowls that can be broiled, I came
up with the following:
Toast Bread cut up for the size of the soup's serving bowl. Apply some white cheese to one side of the bread and melt in the broiler. When melted, apply garlic to the top of the cheese and leave under the broiler but turn off the broiler.
Place the soup into two bowls and lay the toast on top of each bowl adding extra white cheese to the top of the soup.
Web Page by Jim Faughn