- 3 yellow onions quartered and sliced thin
- 3 red onions quartered and sliced thin
- 3 white onions quartered and sliced thin
- 1 qt reduced beef stock
- 2 tbps kosher salt
- 1 tbsp black pepper
- 1.4 cup vegetable oil or olive oil
Cut, peel and slice the onions. Heat a big-ass pan or sauce pot. Drizzle some oil in it and dump the onions in.
Stir them for… um… ever. Juice will come out of the onions. When it evaporates, pour in a couple ounces of stock. Let it boil off.
Repeat this for what seems like too long. The onions will turn brownish. Keep going.
Use the stock sparingly. You will know that you are done when the onions are falling apart and sweet and mahogany brown. Season with the salt.
When it is dark brown and sweet and salty, you have succeeded.
Here’s the secret. Cook bratwursts on a grill. Shred or slice Gruyere cheese super thin.
Top brats with caramelized onions and Gruyere.
You now have French Onion Euro-dogs.
This reminds me of a recipe by ??? For French onion soup I read once and have somewhere in my gigantic binder of recipes I will not possibly live long enough to try and which you will be willed when I go on to that big kitchen in the sky. It’s the wrong time of the year, but please give us a GREAT French Onion Soup recipe that you have perfected!
I got this from the French Onion Soup. I figured that I could make a topping that is just French Onion Soup without adding the stock to make it soup. I did this at Loke’s party last weekend and it was epic! If you want to make French Onion Soup, just do this and then add a gang of beef stock. Boom! It’s soup. Top with a crouton and shaved Gruyere cheese.
Boom! Thankyouverymuch.
LOL. My mom is so cool and funny!
Why must I be reading this at almost 1am? I’ve been craving brats like whoa.