SERVES 6
Ingredients
• Sea salt and pepper to taste
• Coconut oil or Rendered Beef Tallow, for greasing Dutch oven
• 4 pounds yellow onions, halved and sliced ¼-inch thick
• 3 cups water, plus extra as needed for cooking the onions
• ½ cup dry sherry
• 4 cups Chicken Broth or Stock
• 2 cups Beef Broth or Stock
• 6 sprigs fresh thyme, tied with kitchen twine
• 1 bay leaf
• 6 slices of White Sandwich Bread
Preparation
1. Adjust oven rack to the lower-middle position and preheat oven to 400° F. Grease inside of a Dutch oven with oil or fat, then stir in onions and ½ teaspoon sea salt. Cover, transfer pot to oven, and cook for one hour (onions will be moist and slightly reduced in volume).
2. Stir onions thoroughly, scraping bottom and sides of pot. Partially cover pot and continue to cook in oven until onions are a deep golden brown, one hour and 30 to 45 minutes longer, stirring onions and scraping bottom and sides of pot every 30 minutes.
3. Remove pot from oven and place over medium-high heat. Cook, stirring onions and scraping bottom and sides of pot often, until liquid evaporates and pot is coated with a dark crust, 20 to 28 minutes; reduce heat if onions brown too quickly.
4. Stir in ¼ cup water and scrape pot bottom to loosen crust. Cook until water evaporates and another dark crust has formed on pot bottom, 6 to 8 minutes. Repeat two or three more times, adding more water as necessary, until onions are very dark brown.
5. Stir in sherry and cook, stirring often, until evaporated, about 5 minutes. Stir in remaining two cups water, Chicken Broth or Stock, Beef Broth or Stock, thyme, and bay leaf. Bring to simmer, cover, and cook for 30 minutes. Remove thyme and bay leaf. Season soup with sea salt and pepper to taste.
6. Meanwhile, arrange bread in single layer on baking sheet. Bake until edges are golden, about 10 minutes; set aside.
7. Fill individual crocks with soup. Top with toasted bread slices and serve immediately.
Chef’s Note: If you want the traditional version of this soup, position oven rack six inches from the broiling element and turn on the broiler. Be sure to use broiler proof crocks for the soup. Add a slice of Coconut Milk Cheddar Cheese (see page 239) on top of the toasted bread, place individual crocks on a rimmed baking sheet and place in the oven. Broil until cheese is bubbly and slightly browned, one to two minutes. Remove from oven and cool for 2 minutes. Serve warm.
