Soup Ingredients:
- 3 Tbsp oil
- 4 oz Butter (1 standard stick)
- 6 Large Sweet Onions – Vidalia if available – Approximately 1,125 grams, sliced large. You want a proper size to fit on your spoon
- 1/2 cup vermouth wine
- 1/2 cup sherry wine
- 2 cups chicken stock
- 4 cups beef stock
- 3 bay leaves
- 3 sprigs of fresh thyme
- 6 large cloves garlic finely minced
- Salt
Toast Ingredients:
- Sliced keto bread
- Shredded cheddar cheese – aged cheddar preferred
Directions:
Toast:
Preheat oven to 350 degrees Fahrenheit.
Put sliced bread on a cookie sheet. Do not use parchment paper as it is not designed for broiler temperatures.
Cover sliced bread with aged cheddar cheese
Bake for 10 minutes
Switch to the broiler and move the bread under the broiler. Broil until cheese is melted and golden brown. Don’t go longer than a minute without checking as it can quickly burn. This should take one to three minutes.
Set bread aside.
Soup:
Heat up a dutch oven or stock pot to medium heat. Add oil and butter, then add all the onions. Season the onions with salt and pepper.
Cook onions until caramelized – approximately 30 minutes.
Add minced garlic. Cook for another one to two minutes and stir a few times while cooking.
Add the Sherry and Vermouth, using them to deglaze the pot.
Once the deglaze is finished, add both the chicken and beef broths to the pot.
Add bay leaves and sprigs of thyme.
Bring to boil
Reduce to simmer
Let simmer 45 minutes
Remove all 3 bay leaves and sprigs of thyme
To serve:
Put soup in a bowl. Add cheesy toast on top of the soup. Add more grated cheese to the top of the toast, and put in a 300-degree oven for 3-4 minutes until the cheese is melted.