Yield:

Serves 4 – 6

Prep Time:

10 min

Cook Time:

1hr 10min min

Total Time:

1hr 20min

Ingredients:

• 1 tablespoon Shorty’s Spice – Original Recipe
• 6 large red onions, peeled and thinly sliced
• Olive Oil
• 1/4 cup sugar
• 2 cloves garlic, minced
• 8 cups of beef stock
• 1/2 cup of dry vermouth or dry white wine
• 1 bay leaf
• 1/4 tsp of dry thyme
• salt and pepper
• 8 slices of toasted french bread
• 1 1/2 cups of grated Swiss Gruyere with a bit of grated Parmesan cheese

Directions:

1. In a large pot, saute the onions in the olive oil on medium high heat until well browned, but not burnt, about 30 – 40 minutes, stirring regularly. Add the sugar about 10 minutes into the process to help with the carmelization. Add Shorty’s Spice 5 minutes after the sugar.
2. Add garlic and saute for 1 minute. Add the beef stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavours are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3. To serve you can either use individual oven-proof soup bowls or a casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.