This recipe is very easy but does take time to get the flavors that will make you coming back for more! The key is caramelizing the onions to get that true onion flavor. Also, we found using the brand Better Than Bouillon stock concentrate to make the beef and onion broth is unmatched by the premade in the large containers. It can be found in the grocery store near the bouillon cubes, This will make around 4 medium sized bowls and takes 2.5 hours. Scale up as needed as it will go fast! It taste better the next day, if you can resist eating it all same day :-)

4 large Yellow Onions sliced

4 tbsp Butter

1 tsp Dat’l Hook Ya blackened seasoning

1 tsp Sugar

4 cups water

4 tsp Premium Better Than Bouillon Roasted Beef base (to make a richer broth add up to 6 tsp but add slowly and taste frequently so it doesn’t get too salty)

1 oz packet of Onion Soup mix

1 tbsp Flour

1/2 pound grated Gruyere cheese

1 Baguette sliced 3/4 inch thick or loaf of sour dough 3/4 inch thick

1/2 cup white wine

Bring a medium to large pan to medium low heat. Do not make too hot as the key is to let the natural sugars in the onion to slowly caramelize. Add in the butter and once melted add in the sliced onions and Dat’l Hook Ya blackened seasoning. Every few minutes stir the onions and cook until a nice brown caramelized color around 1 hour. If they are turning brown fast, lower the heat as you want this to take the full hour to get the most flavor. Add in the sugar and mix evenly and wait for that perfect brown caramelized look, about 5-10 more min. Raise the heat to medium and add in the white wine to deglaze the pan and reduce until most liquid is gone. Reduce the heat to medium low again and sprinkle on the flour, mix evenly and cook 5 min. In a medium sized pot add in the water and both Better Than Bouillon beef and onion soup packet. Add in the caramelized onions to the pot. Bring to a simmer then reduce heat, cover and cook 10 min. Once you are ready to eat, toast some baguettes or our favorite sourdough until a light brown crisp. This adds some wonderful texture. Preheat an oven with the broiler. Ladle in the soup into oven safe bowls. Place  baguettes or sourdough on the soup to cover the surface and cover the bread with the grated cheese. Broil until cheese is melted. This recipe takes time, but man are the flavors amazing.