large sweet onions such as Vidalia or Maui (peeled and chopped into 1/4
cup butter or margarine
cups beef broth (or bouillon)
tsp. Worcestershire sauce
tsp. mustard powder
tsp. celery salt
cup dry red wine
and pepper to taste
or Provolone cheese, shredded
In a heavy saucepan, melt the butter/margarine. Add prepared onions and
cook on medium heat until they are tender and golden brown (about 12 to
Add celery salt, mustard powder, Worcestershire sauce, salt and pepper
to taste and continue to cook gently, stirring constantly, until they
caramelized to a deep golden brown (about 20 minutes).
Add the beef broth and wine, cover and simmer for another 20 to 25
than taste and adjust the seasoning.
Cut French bread into thick slices and sprinkle with the Parmesan
Toast sprinkled side of the French bread slices and set aside.
Pour prepared soup into individual ovenproof bowls. Top with french
toasted side down and generously sprinkle with shredded Gruyere or
cheese. Place bowls under broiler and heat until cheese gets golden and
For vegetarian version of this soup replace beef broth with vegetable
Gruyere or Provolone cheese could be replaced with Mozzarella or
cheese. Add more Worcestershire sauce and wine if desired.