4 medium Spanish onions
1 stick butter
1 cup beef broth
1 cup chicken broth
1 cup orange juice
1/2 cup red wine vinegar
2 cups toasted croutons
1 tsp finely chopped garlic
1 tsp basil
2 tbsp freshly chopped parsley
½ tsp ground cumin
1 tbsp Kosher salt
6 oz sliced Tetilla Spanish cheese (Earthy flavor with texture of Mozzarella)

Place butter into a cold electric skillet
Thinly slice one onion and place on top of the butter
Sprinkle with ¼ of the salt
Thinly slice each of the remaining onions and place, one layer at a time, in the skillet
Salt each layer with ¼ of the remaining salt
Cover skillet, and set to 400 degrees, and let cook, undisturbed, for 30 minutes
Stir to bring cooked onions to the top
Stir as needed for the next half hour, allowing the onions to turn dark (Adjust time as needed. Juicy onions may take slightly longer)
Add vinegar, and reduce moisture to a thick consistency
Add beef and chicken broth, juice, garlic, basil, and cumin
Reduce heat to 300 and simmer 20 minutes

Prepare Serving Bowls
Place oven rack in top 1/3 of oven and pre-heat the broiler
Dip onion soup into each bowl, filling to about an inch below the rim
Sprinkle croutons on top, completely covering the soup
Place cheese slices to cover the croutons
Broil just until the cheese melts into a dense topping
Serve hot

Makes 6 servings