15-20 small to medium onions – sliced
(both red and yellow)
Water for broth (as much as desired) with enough bouillon added to taste.
( 1 1/2 tblsp. beef bouillon + 2 tsp. chicken bouillon)
Saute onions in a generous amount of olive oil until translucent and slightly browned.
3/4 – 1/2 cup brown sugar
Add flour – 2 – 4 tblsp. blended to smooth paste with water
Mix into stock pot – add other spices as necessary.
*Liquid Aminos, Port, herbs of choice
Cut bread of choice into 1/2 inch cubes. (Sourdough)
Spread out into single layer on baking sheet.
Liberally coat with olive oil.
Generously sprinkle with italian herbs and a pinch or two of salt.
Place in 350 degree – 400 degree, preheated oven.
Watch closely – flip bread crumbs once browned on one side.
Immediately upon removal from the oven, sprinkle bread crumbs with your favorite grated cheese.
Here’s another good crouton variation.