3 1/2 teaspoons ground black pepper, or less to taste
1 1/2 to 2 teaspoons fresh thyme leaves or 3/4 teaspoon dried thyme
2 tablespoons minced fresh parsley
Paprika, to taste
1 teaspoon chopped scallions
Sourdough croutons (toasted slices of sourdough bread, or French bread)
Swiss cheese slices (Swiss Gruyere 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, 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.
Makes about 1 gallon (16 cups) soup.
* 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.
Source: Old San Francisco Steak House - San Antonio, Texas