INGREDIENTS
4 large Vidalia onions (about 3 pounds), peeled and thinly sliced root to stem
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon of stevia
1 tsp. Salt
2 cloves garlic, minced
12 cups of fat free beef stock
1/2 cup of Sherry Cooking Wine
1 teaspoon of crushed bay leaves
1 tablespoon of thyme
1/2 teaspoon freshly ground black pepper
8 slices sourdough bread or baguette cut 1-inch thick
1-2 slices of provolone on each serving
DIRECTIONS
1 Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 45 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 25 more minutes.
Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.
Add the minced garlic and cook for a minute more.
2 Deglaze the pot with Sherry: Add the Sherry to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
3 Add stock and seasonings: Add the stock, crushed bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
Season to taste with more salt and add freshly ground black pepper.