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–+ servings
Servings: 4

INGREDIENTS
 

  • 5 large onions, half-moon sliced
  • ⅓ cup heavy whipping cream
  • ¼ cup dry white wine
  • 2 tablespoons brown sugar
  • 1 teaspoon ground black pepper
  • 2 teaspoon salt
  • 3 tablespoons/40 grams butter
  • 2 tablespoons flour
  • 8½ cups/2 liters boiling water / broth / stock
  • ⅓ cup oil

Topping:

  • 1 cup mozzarella, shredded
  • 4-6 ½" thick mozzarella slices

INSTRUCTIONS

  • Heat up the oil in a large pot on medium heat.
  • Add the onions, sprinkle a pinch of salt and caramelize them using the following method: when the liquid evaporates and the onions start to stick to the bottom, add 2 tablespoons of water and let it evaporate again. Repeat this process 3 times until the onions turn brown. Add the heavy whipping cream and mix. Add the butter and brown sugar and continue frying the onions until its color becomes like dark caramel.
  • Add the wine and reduce liquids. Add the flour and mix. Add the water and spices, cover and cook for 30 minutes on medium-low heat.
  • Uncover the pot and cook for another 10 minutes.
  • Preheat the oven to 390 °F (200 °C).
  • Transfer to soup crocks, top with shredded mozzarella and a slice of mozzarella, and bake for 7 minutes. Take out the crocks and serve with fresh toasted bread.