Inspired by the rich, decadent flavors of a classic French Onion Soup, we cook onions overnight with brown sugar, apple cider vinegar, rosemary and toasted caraway seeds for a uniquely “nutty” taste, and then finish the next day with a generous splash of bourbon. Excellent pairing for Alpine style cheese varieties, and stir into a Macaroni and Gruyere Cheese dish for big flavor.
