This was my dad’s signature dish, he learned it, of course from Tata, my grandma. She learned how to cook this dish on a trip to Paris. My grandpa was an Ad Man and had a trip to Cannes Festival and to pamper my grandma, he took her with him. They traveled around France for a couple of weeks. Tata was determined to learn how to cook the original French Onion Soup, so she asked around where she could have the most delicious onion soup. She went to a few places until she found what she said to be the onion soup of her life! She was a beautiful, charming woman, and with the help of her looks and unique smile, she got the chef to tell her the recipe. She went back to Caracas and started practicing and adding her own manners to it, until she got her own version of the Onion Soup recipe. I know you are eager to try it, so I won’t bother you anymore with stories and let you get your hands to work. This is what you have to do:

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, sugar and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine and sherry, and bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Then, dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth and water, bring the soup back to a simmer, and cook for 10 more minutes.

Preheat the ove to 425.

When you’re ready to eat, preheat a pan with the olive oil and garlic. Arrange the baguette slices on a and fry them on both sides. Sprinkle the slices with the Parmesan until it melts. If you prefer, you can bake the baguettes in the oven instead. You just need to arrange the baguette slices on a baking sheet in a single layer and sprinkle the slices with the Parmesan and broil until bubbly and golden brown, I’d say around 3 to 5 minutes.

Ladle the soup in crockpots, add the bread on top and sprinkle more Parmesan cheese. Take to the oven and broil until cheese is gold. Garnish with the parsley.

Your diners will end up licking their fingers.