• 4 large yellow onions, peeled and quartered
• 1/2 stick (8 tablespoons) butter or vegetable spread
• 2 Tablespoons cooking sherry or apple cider vinegar
• 1 teaspoon – 1 Tablespoon Lawry’s seasoned salt, Tony Chacherre’s seasoning spices or Old Bay seasoning
• 1/2 teaspoon black pepper
• 1 teaspoon – 1 Tablespoon paprika (to taste)
• 1 32-oz box beef or vegetable broth
• 1 gallon (16 cups) water

Garnish:

• 12 slices Provolone cheese
• 12 pieces dry toast

Peel and core onions, then cut them into quarters. Chop in a food processor to bite-size pieces. In a large, non-stick skillet, melt the butter or margarine, add the onions and sauté over medium-high heat. After 6-7 minutes, add the sherry or vinegar, seasoned salt, pepper, and paprika; sauté for about 10 minutes more. While onions are sautéing, place water and beef base into large soup pot and bring to boil over high heat. Add the onions to the boiling stock. Let the mixture simmer for 45 minutes over medium or medium low heat.

To serve, Place a cup of soup into a soup crock or heavy ceramic coffee mug; put one piece of toast on top of the soup, breaking to fit inside the container. Place a slice of Provolone cheese over the toast, covering the mouth of the container.  Turn the oven broiler on low and place containers in sturdy pan to slide under broiler, about 1 inch from heat source. Melt the cheese until golden brown for about 1 to 2 minutes.

Carefully remove soup bowl from the broiler and place onto a small round plate lined with a napkin to avoid slipping.

 

Carlyn’s Notes:

Neither of the my kids girls are crazy about this recipe; must be an acquired taste for grownups.