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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
4 tablespoons butter |
1 lb white onion, peeled and thinly sliced |
1 1/2 tablespoons all-purpose flour |
3 1/2 cups beef stock, preferable homeade |
1/2 cup dry red wine |
1 tablespoon worcestershire sauce |
salt and pepper |
8 slices french bread, each 1/2 inch thick |
2 -3 tablespoons olive oil or 2 -3 tablespoons melted butter |
2 cloves garlic, halved |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Melt the butter in a large, heavy saucepan, add the onions and cook gently, covered, for about 20-25 minutes or until soft and golden, stirring occasionally.
3. Sprinkle with the flour and stir well.
4. Cook 2-3 minutes.
5. Stir in stock, wine, worcestershire sauce, and salt and pepper to taste.
6. Bring to a boil, stirring, then simmer 20-30 minutes.
7. Meanwhile, brush the bread slices on both sides with oil or melted butter and arrange on baking sheet.
8. Toast in the oven for 10-15 minutes or until golden and crisp.
9. Rub with the cut sides of garlic while the bread is still warm; discard the garlic.
10. Set the bread aside.
11. Put the two slices of bread in each bowl and ladle the soup over the toasted bread slices.
12. Sprinkle with cheese and serve.
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