One of the best foodie stops in Chicago! I gave this appetizer a try a few weeks ago and have been craving it ever since. Found the recipe online at the link below.
http://www.tastingtable.com/entry_detail/chefs_recipes/2757/French_onion_soup_takes_a_dip.htm
1. In a large pot, melt the butter over low heat. Add the onions and cook over low heat, stirring frequently, until they are deeply browned, about 2 hours.
2. Using a wooden spoon, stir in the dry sherry, sherry vinegar, Worcestershire, thyme and a pinch of salt and pepper. Cook over low heat until the liquid is reduced slightly, about 2 minutes. Add the chicken broth and reduce slightly, about 5 minutes.
3. Preheat the broiler. Divide the caramelized onions between two shallow, heatproof bowls or serving dishes (such as gratin dishes). Cover with the Gruyère, dividing it equally between the dishes. Broil until the cheese is bubbly and golden brown, about 4 minutes. Garnish with the parsley. Cool slightly; serve with the baguette slices for dipping.
Yummy Sheila!!!!
Why do you divide the onions??
Good question. By dividing the onions into two dishes they cook evenly. I have tried putting them all in one dish and it changes the cooking time and resulting consistency of the dish.
Cool!!! Good to know!!! Im going to try this.