I prefer not to quarter my onions, I half them and then slice them thinly.
Start with a stock - half chicken stock, half beef stock, maybe with a wee bit of thyme added.
Saute the onions with ridiculous amounts of butter, periodically adding generous amounts of cooking sherry (and more butter if necessary). When the onions reduce, add more until the amount of reduced onions in the skillet prevents you from adding more. At that point, allow some of the onions to brown and carmelize.
After that, add the entire contents of the skillet to the stock, cover and allow to simmer. Then forget about it for about an hour.
Now, you could cheat and just eat it as is but I prefer to put it in a crock with croutons on top, put a couple of slices of provalone on it and stick it under a broiler until the cheese browns, then serve.
Croutons- slice french (or italian) bread, dip both sides in mixture of butter, oregano and grated parmesan, romano or asagio. Brown in skillet. Back To Recipe Index Back To Main Page
