This soup should be made at least one day ahead and reheated to bring out its best flavor. It will freeze perfectly. Top with the cheese and slide it under the broiler just before serving.


  • 1 stick butter
  • 4 large Spanish onions (the yellow ones), sliced and then quartered
  • 4 cans beef broth
  • 1/4 cup dry vermouth
  • 2 tsp. Worcestershire sauce or more to taste
  • 1/8 tsp. Tabasco sauce
  • Kitchen Bouquet to taste for color and flavoring*
  • 1/4 cup freshly grated parm cheese or more to taste


  • 4-6 half-inch slices of French bread, buttered and toasted
  • About 8 ounces of grated Swiss or Gruyere cheese

Melt the butter in a large pot. Add the onions and sauté over medium-high heat, stirring occasionally, until they are lightly and evenly browned. This will take about 20-30 minutes depending on how high your heat is. Be careful not to scorch the onions, as any burnt flavor will ruin the soup.

When the onions are lightly browned, add the rest of the soup ingredients, except for the grated parm cheese. Simmer, uncovered for 30 minutes. The flavor will improve greatly if you allow the soup to cool and refrigerate it over night. When ready to serve, reheat the soup into a large ovenproof tureen or individual, ovenproof soup bowls. Float the toasted bread in the soup and spread the grated cheese evenly over the top. Slide the soup under the broiler until the cheese bubbles and is golden brown.

*Kitchen Bouquet is found in a small bottle along with gravy mixes at the supermarket.

(P.S. As far as I’m concerned,¬† the more cheese, the better!)

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