2poundsonionsa good mixture of red, yellow and green preferable
2tablespoonschopped fresh sage
1teaspoonfreshly ground pepper
8cupshot chicken or vegetable stock
8slicesFrench or Italian bread
8ouncessharp Cheddar cheesewhite or yellow
Few drops Worcestershire sauce
Few drops olive oil
Prepare the onions by peeling and slicing the red and yellow onions into half moons and roughly chopping the green onions.
Roughly chop the fresh sage, reserving a few leaves for garnish.
Place the butter and olive oil in a large, heavy-bottomed pan over medium heat. When melted, add the onions, sage, salt and pepper. Stir to coat with the butter and oil.
Reduce the heat to low and place a lid on the pan leaving is slightly ajar. Cook for 50 to 60 minutes without coloring the onions too much.
Remove the lid and continue cooking for about 20 minutes more until the onions become soft and slightly golden. Be sure to sure occasionally to prevent sticking
Just before the cooking time is up, place the stock in a pot on the stove and bring it to a simmer.
When the onions are soft and slightly browned, add the hot stock, bring the mixture to a boil, reduce the heat and simmer for an additional 10-15 minutes.
While the soup is simmering, prepare the toasts.
Slice 8 one-inch thick rounds, place on a baking sheet and spread each generously with butter.
Place under the broiler until they are golden brown and crisp.
Place 8 oven-safe dishes on a baking sheet and ladle soup into each. Top each dish with a toasted bread round and a generous amount of grated cheddar. Sprinkle the cheese with just a few drops of Worcestershire sauce.
Toss the remaining sage leaves with just a few drops of olive oil and place one on top of each dish.
Place under the broiler under the cheese is nicely melted and bubbly.