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A Great Onion Soup Recipe

3 tablespoons butter

4 cups sliced and de-ringed yellow onions

1 tablespoon dry sherry

1 tablespoon dry white wine

1 tablespoon of Worcestershire sauce

8 cups beef stock

2 cups crutons

1-1/2 cup shredded Gruyere cheese

Salt

Freshly ground black pepper

1 teaspoon mustard powder

1 tablespoon chopped garlic

2 teaspoons chopped fresh parsley leaves

Preheat oven to 425 degrees F.

In a large pot [at least 2 gallon size], melt the butter over medium heat. Add the onions. Season with salt and pepper. Saute the onions until slightly caramelized, about 8 to 10 minutes.

Add the mustard powder, garlic, sherry, wine, Worcestershire sauce and stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook the soup for 15 minutes.

Ladle the soup into oven-proof deep bowls. Float the croutons on top of the soup. Cover top of soup bowls with cheese. Sprinkle the cheese with parsley. Place the bowls on a sheet pan and place in the oven.

Bake until the cheese is bubbly and golden, about 6 to 8 minutes. Remove from the oven and serve.