Steps: |
| -Heat the oil in a large Dutch oven or small stockpot over high heat. |
| -Add the onions and stir to coat with oil at high heat until you see the first sign of browning on the onions. (Learn How) |
| -Reduce the heat to medium-low and continue cooking the onions for approximately 1 hour, slowly caramelizing them. |
| -Stir occasionally until the onions become a dark caramel color. |
| -Add the butter and the flour to the onions and stir, cooking for 5 minutes. |
| -Add the marsala and let it reduce by 1/2. |
| -Add the stock and bring up to temperature. |
| -Add the garlic, bouquet garni and the Worcestershire sauce. |
| -Cook on low for at least 1 hour, and then season to taste. |
| -For the crouton, pre-toast the bread. |
| -Place the soup in your desired crock and then place the crouton on top. |
| -Top the bread with a gruyere and mozzarella blend and melt in the oven on broil. |
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