Caramelized Onion Soup

Village Tavern Restaurant Recipe

Makes 1 gallon

1/2 stick butter
6 Spanish onions, peeled & thinly sliced
6 Bermuda onions, peeled & thinly sliced
2 cloves garlic, minced
1 cup Sherry
2 tablespoons sugar
1 teaspoon Worcestershire sauce
1 tablespoon fresh basil, minced
3 quarts chicken stock
1 cup beef demi-glace
4 tablespoons Arrowroot mixed with 4 tablespoons water
salt & pepper, to taste

In large pot, saute the onions slowly in the butter until caramelized (about 30 minutes). Add garlic, sugar, Worcestershire, and sherry and continue cooking 5 more minutes. Add stock, demi-glace and salt & pepper. Bring to simmer occasionally skimming foam from top. After about 25 minutes, thicken with arrowroot paste. Taste and adjust seasonings. Add basil before serving. Serve
with croustade on top.

For Croustade:
Top a piece of French Bread with your favorite cheeses (they use Reggiano, Feta & Cheddar). Bake at 450 degrees until browned (about 10 minutes).