I will confess upfront that this soup was consumed so fast that I didn’t get a photo of the final plated (bowled?) dish. I served it with toasted sourdough croutons and melted Gruyere cheese, and I can assure you, it was tasty.
I made the stock from scratch, using meaty short ribs, dried maitake mushrooms, and a bunch of veggies.
Next, I slowly caramelized about 5 large sliced onions in lots of butter and 4-5 cloves of sliced garlic. I started them on the stove and then moved them to a 300 F oven, stirring them every 30 minutes until they were a dark brown.
I strained the broth, shredded the bits of meat and added those plus the broth into the pan of onions, scraping up all of the browned bits. I added a dash of Cognac and adjusted the salt and pepper. To serve, I topped individual bowls with toasted cubes of sourdough (I find cubes easier to eat than a whole toast) and shredded Gruyere, melted under the broiler.