Prep Time: approximately 30 minute, plus overnight, plus 30 minutes to reheat before serving.
1. Select a saucepan that will comfortably hold all of your onions. Cut a piece of parchment paper into a round to fit your saucepan. Melt ¼ cup of butter and then add the onions. Season with salt and fresh ground pepper.
2. Butter the parchment paper and press it butter side down onto the onions. Cover the saucepan and sauté the onions over a low heat, stirring occasionally until the onions are golden, but not brown. Maybe 30-45 minutes.
3. In another saucepan, prepare the soup stock. Pour in the beef stock or beef broth, red wine, salt and pepper to taste and bring to a boil. Continue to boil until reduced by one-third to concentrate the flavors. Maybe 20-30 minutes.
4. When the onions are done, remove the lid and parchment pepper and sprinkle with 2 tablespoons of sugar. Return the onions to the fire, uncovered, and cook another 20-45 minutes until caramelized. Be careful not to let them burn.
5. Add the wine and reduced stock to the onions and bring to a boil. Reduce the heat and let them simmer, stirring occasionally for a minimum of 30-45 minutes.
TO SERVE:
6. Remove soup from the refrigerator and allow it to come to room temperature. Toast the sliced baguette in 350º oven on both sides and then butter. Switch the oven to broil.
7. Heat the soup and then ladle the soup into ovenproof bowls.
Top each bowl with two slices of baguette and sprinkle liberally with grated Mozzarella. Place the bowls on a baking sheet and broil until cheese is lightly browned, maybe 2-3 minutes.
Submitted by Chef Lee Bordelon
