5 cups thinly sliced Bermuda Onions (I used 6 lbs sweet onions at Sam’s club)
¼ Tbsp. sugar (I used 2 Tbsp sugar for 6 lbs sweet onions)
1 Tbsp. oil or bacon drippings
4 Tbsps. sweet butter which is unsalted butter (I used 2 Tbsp regular butter)
2 Tbsp. flour
3 – 10 1/2 oz Cans condensed beef or chicken broth (I used low sodium beef broth and added low sodium better than bouillon. Recently I have been using the boxes of beef broth and they are good.)
3 soup cans of water
1 tsp. salt (I didn’t add because there was a lot of salt in the broth)
Fresh ground black pepper
1 tsp. Worcestershire sauce
1 clove minced garlic
2 dozen French bread sliced thin and dried in oven (it is better w the bread toasted!)
1 ½ cups Swiss cheese grated (I prefer Gruyere Swiss from Aldi or Sam’s club)
Lay out onion slices on tray with paper towels underneath. Sprinkle with sugar (you can add a little extra). Try to let the onion slices sit out early in the day before you cook the soup. Sautee the onions slowly in the oil and butter until golden. Sprinkle flour over onions. Let the soup cook, 15 to 20 minutes max so the onions don’t get too soft.
Put 4 to 5 slices of bread in an oven safe bowl. Cover slowly with soup and fill to brim. Sprinkle cheese around top and all around edges of bowl. (I did individual bowls and baked those which I liked better). 400 degree oven for 35 minutes.
Note: Soup can be frozen and is actually really good.
Note: When I made this I doubled it once and then tripled it the 2nd time. 4 Tbsp of butter was too much per recipe, so I would cut that in half (I ended up taking the butter that solidified off the top once it was refrigerated). It is better with the bread toasted!