INGREDIENTS
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3 pounds yellow onions, peeled, sliced, and cut into quarter-moons
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2 tablespoons unsalted butter, melted
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2 tablespoons olive oil
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1 teaspoon salt, plus more to taste
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2 tablespoons balsamic vinegar
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10 cups beef broth
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3 tablespoons brandy, optional
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4 to 6 baguette slices, toasted, for each bowl
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1 1/3 to 2 cups grated Gruyere cheese (1/3 cup per bowl)
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