Overnight on low was nowhere near enough time to carmalize my onions. I threw out my first try at this recipe. For the second try I started making this in the morning, and had it on high for 8 hours, stirring every couple hours just to make sure onions moved around. I then put it on low overnight before to finish caramelizing. Added broth and vinegar the next morning and cooked it on high for 6 hours. I also measured vinegar with my heart instead of with a spoon, half of my liquid was beef bone broth and the other half was water and bouillon cubes. Used double the number of bullion cubes than the directions called for, but ended up with a really rich peppery soup that was enough to last me for 3 days. Was absolutely fabulous topped with cheese and with fresh local crusty bread dipped in.
