What You'll Need:
6 yellow onions
2 tablespoons of sugar
1/2 cup Chin Dribblin steak sauce
8 cups of beef stock
1/2 cup honey
1 cup tamari
1/2 cup sherry vinegar
1 cup brandy
3 bay leaves
6 sprigs of thyme
1/4 cup chili paste
1/2 cup of chicken bouillon powder
2 tablespoons of butter
4 tablespoons of olive oil
2 tablespoons of pepper
2 tablespoons of salt
Julienne onions and add to pot with the olive oil and butter. Cook them low and slow for about 45 minutes. During the cooking breakdown process, sprinkle in the 2 tablespoons of sugar (this will help the caramelizing process and add sweetness). Once your onions are nice and brown and fully caramelized, add your brandy to deglaze the pot.
Once deglazed, add all other ingredients and allow to bring to a boil. Once boiling, lower heat to a nice simmer and allow to cook for another 20 minutes.
When finished simmering, discard thyme and bay leaves and adjust salt and pepper ratio as needed.
When ready to serve grab an oven proof bowl, and turn oven to broil.
Ladle soup into bowl, add French bread and layer gruyere on top. Place into oven and allow for cheese to melt and become golden brown and bubbly.
Once fully cooked, pull out of oven carefully and serve. ENJOY!