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Steak House Onion Soup

Source of Recipe

Aunt Saunny

2 tablespoons clarified butter *
2 large red onions, thinly sliced
3 large yellow onions, thinly sliced
1 quarts beef stock
1 quarts chicken stock
1 Tablespoon worcestershire sauce
6 ounces (1 1/2 cup) dry sherry(may use 6 ozs more broth if you
don't use sherry)
1 tablespoons brown sugar
1 1/2 teaspoons ground black pepper, or less to taste
1 teaspoon fresh thyme leaves or 3/4 teaspoon dried thyme
1 tablespoons minced fresh parsley
Paprika, to taste
1 teaspoon chopped scallions

Garnish
Sourdough croutons (toasted slices of sourdough bread, or French
bread) Swiss cheese slices (Swiss Gruyère is an excellent choice)

Heat the butter in a large heavy pot over moderate heat and add the
onions, separating the rings with a fork. Cover and sauté onions,
stirring occasionally, for about 10 minutes. Raise the heat to
medium high and cook, stirring often, until the onions are very soft
and a deep golden brown, about 20 minutes more. Add beef stock,
chicken stock, sherry, brown sugar, pepper,worcestershire sauce,
thyme, parsley, paprika and scallions. Simmer for 10 minutes, or
longer, if desired. To serve, pour soup into warmed bowls, and top
with croutons and Swiss cheese. Broil for a few seconds under
broiler till cheese bubbles.

* Clarified butter is butter with the milk solids removed. The clear
yellow fat can withstand high heat without burning.

To clarify butter: Melt butter in a heavy pan over low heat. Skim
off froth and carefully pour clear liquid into another container,
being careful to leave the milky residue behind. Recipe can be
halved or doubled.

Makes about 8 cups of soup.