· 30 ml (2 tbsp) butter (or more if needed)
· 30 ml (2 tbsp) brown sugar
· 4 large sweet Maui or Vidalia onions, sliced (1/4 inch)
· 60 ml (1/2 cup) dry white or red wine
· 2 cloves garlic, finely chopped
· 1.2 liters (5 cups) homemade beef broth (or 2 Knorr beef bouillon cubes dissolved in 5 cups boiling water)
· 2 bay leaves
· A few drops of Tabasco sauce, to taste (optional)
· Salt and pepper
· 125 ml (1/4 cup) Gruyère cheese, grated
· 125 ml (¼ cup) Fontiago cheese, grated
· 125 ml (¼ cup) Provolone cheese, grated
· 4 slices of French baguette bread, 1 inch thick, toasted and cut diagonally so that they cover the edges of the ramekins and do not sink to the bottom of the broth.
- 1.
Melt the butter in a saucepan. Add the onions. Cook uncovered over medium-low heat for 20 minutes until caramelized. Stir frequently. Add the garlic and brown sugar and mix well. Continue cooking for 1 minute over low heat.
- 2.
Add the flour. Mix well and continue cooking for 1 minute.
Deglaze with the wine and cook for 3 to 4 minutes over high heat until reduced.
- 3.
Stir in the beef broth, Tabasco sauce(optional), and bay leaves.
- 4.
Stir and bring to a boil. Simmer for 20 minutes over low heat, stirring occasionally.
- 5.
Season to taste with salt and pepper.
- 6.
Add 30 ml (2 tbsp) of the mixed cheeses at the bottom to each oven-safe ramekin. Fill with broth to about ½ inch from the rim. Place a piece of toasted bread on top and cover completely with the remaining mixed cheeses.
- 7.
Place under the broiler (set to medium) for 2 to 3 minutes or until golden brown. Keep an eye on it while cooking to prevent the cheese from burning.
Serve immediately. A real treat!
