The recipe is at 5:30 into the video from the source link.

    It is a shocking amount of onions: Completely filled our 5 qt Dutch oven.

    But as they start cooking down they smell so good, it’s incredible: They go through these stages of smelling amazing.

    ”It tastes like eating a bowl of gravy” – J. Sullivan.

    OMFG!!!

    https://m.youtube.com/watch?v=o2Nu3iTFNbc&t=32s

    Ingredients

    • For: 8 Servings
    • Preparation: 30 min
    • Cooking: 2 h
    • Ready in: 2 h 30 min

    Instructions

    1. Add sliced onions to melted butter in a LARGE pot (min. 5 qt) and brown. I kept the lid on between frequent stirrings for the first half hour, but left it off to let some of the liquid reduce. In all it took more than 90 minutes to brown the onions. I did not add any flour.
    2. Stir in 3 pints boiling water, I added a couple tablespoons of Beef Better than Bullion. I also added about 2 teaspoons of salt and 1/2 t of pepper. A little more of both wouldn’t hurt.
    3. I bought a loaf of crusty multigrain bread from the food coop and pulled out the soft insides (saved for later) and tossed in probably 3/4 of the crust, cut into 3/4” cubes. Boiled it for 15 minutes. Turn off heat.
    4. Add 1/2 T vinegar to 3 egg yolks. Then temper the egg by whisking it while you slowly add soup liquid slowly bring it up to temperature. Add that concoction in and it’s ready!!

    Notes

    Original Instructions:

    Another Onion Soup

    Take half a pound of butter and put it into a stew pan, melt it, cut twelve large onions in slices and fry them brown, put in some flour, and shake them about; fry a little longer, then pour in three pints of boiling water, stir them round, put the upper crust of a penny loaf cut in small pieces in, seasoned with pepper and salt and stew it fifteen minutes, keep stirring it pretty often; have ready the yolks of three eggs beat fine, with half a spoonful of vinegar, mix in some of the soup well with them, then mix all the soup together and pour it in a tureen.