6 med. yellow onions, thinly sliced
2 Tbsp. Basil Olive Oil
2 Tbsp. Garlic Olive Oil
4 c. beef stock
2 c. chicken stock
1/4 c. Traditional Balsamic
1 Tbsp. Worcestershire Sauce
salt & pepper to taste
Sauté onions with oils on medium high heat. Cover so the onions can also sweat.
Stir and cover until brown, switching between stirring and covering, approximately 8 minutes.
Add remaining ingredients and bring to a boil. Cover and simmer for approximately 20-30 minutes. Taste, and remove lid to simmer and reduce slightly for more intense flavour.
Serve with baguette crostini on top, sprinkled with cheese (try gruyere, havarti or emmental).
Can serve in French Onion Soup dishes, and broil until cheese is slightly browned and bubbly on top.
*Tested in Chilis and Soups Cooking Class