French Onion Soup Casserole

6-large onions sliced thin
2-quarts of beef stock
6-tbs of butter
1/2-tsp dry rosemary
1/2-cup of dry red wine
1-tbs Worcestershire
French bread sliced 1/2 thick toasted
1-lb. Gruyere cheese shredded
salt
Black cracked pepper
oven proof casserole dish

Melt the butter in a large pot

Add all the onions fold to coat with the butter, season with sal
3-on a low heat caramelize the onions folding them over and over along the way. They
should be cooked down to a deep golden.

Add the wine scrape all the brown bits off the bottom of the pot.

Add the stock and the Worcestershire sauce

Simmer covered for 30 minutes

Fill the casserole with the soup.

Float a layer of the toasted bread, top with mounds of the cheese, more is better

Place in a 400 degree pre heated oven until the cheese is melted and golden.
The key to this recipe is in the caramelizing of the onions. You’ll want to take your time cooking them down and allow them to become deep golden. That is where a lot of the flavor comes from. Use a ladle and serve in soup bowls