Preparation time: It takes a while and be prepared to cry!.
10 lbs. yellow onions (the stronger the better)
3 lbs. 48 oz. beef broth (no MSG 100% fat free)
2 cups red wine (merlot)
2 sticks butter (unsalted)
Old Bay seasoning to taste
Black pepper to taste
2 tsp granulated garlic or garlic powder
2 Cans (14.5 oz.) chicken broth (no MSG 100% fat free)
½ cup Worcestershire sauce
- Make a coarse dice of the onions; melt butter in heavy cast iron skillet, sauté onions, and turn several times until onions are caramelized to a nice brown color. After the first turning shake Old Bay seasoning and black pepper onto onions in an even layer that just covers the onions. After the onions are finished empty into a large pot (at least 8 qt.), deglaze the skillet with enough chicken stock to clean the bottom, and empty the skillet into the pot a second time.
- Repeat step one until all onions are sautéed.
- Add beef broth, red wine, leftover butter, granulated garlic, leftover chicken broth, and the Worcestershire sauce to the onions in the 8 qt. pot. Bring to a slow boil, stir occasionally, and cook for a half hour uncovered to drive off the alcohol from the soup.
- Place a slice (or half slice determined by the size of the bowl) of seeded rye bread in the bottom of the bowl, place a slice of Swiss cheese or Gruyere cheese on top of the rye, spoon soup on top of the cheese until bowl is ¾ full, add another slice of cheese, and top off with a little more soup until cheese is covered.