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Instructions
Cut
onions fairly large. The best method for cooking them is to put
them and the butter and salt into a crock pot for 24 hours on low.
Stir occasionally. Keep an eye on things the first time as some
crock pots run pretty hot on low and watch for burning.
*For
this a pound or so of bones, fat, with maybe little meat. Roast
that at 400F for 20 minutes
The
next day add the beef broth, wines, molasses, bones/fat, half the
onions and all the liquid from the onions. Get pot to a low simmer
(just a little bubbling). Use a wooden skewer and mark it to
show the depth of the soup. Cook at that temp until the
level has dropped 20-30%. That is cooking off water and making the
flavor richer and more intense. It will be a few hours or
so.
Remove 2 cups of broth and put it and the bread into a blender.
Blend until smooth - this will thicken the soup. Return to soup
and add the parmesan. Add the rest of the onions and cook another
30 minutes or so.
To serve toast a slice of French bread until tan and top with
either the Gruyere or Mozzarella in the bowl. a quick trip to the
broiler to brown the cheese adds flavor.
Notes - We use Tabathnik beef broth, and haven't tried some of the
newer beef bone broths. Those could be even better.
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