 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Aromatic and tasty with a topping of bubbly cheese! Ingredients:
6 medium yellow onions |
6 cups beef broth |
1/2 cup dry white wine (pinot grigio) or 1/2 cup cabernet sauvignon wine |
1 tablespoon minced garlic clove |
1 tablespoon olive oil |
2 tablespoons butter |
1 teaspoon sugar |
1 teaspoon thyme |
1 bay leaf |
4 -6 pieces crusty bread, thick |
8 -10 slices provolone cheese |
salt |
pepper |
Directions:
1. Start by thinly slicing onions.
2. As you are slicing, in a large stock pot add oil and butter over medium heat. Add onions to the pot as you chop them.
3. Add 1 teaspoon of thyme and salt and pepper to taste.
4. Cook the onions for about 15-20 mins over medium heat STIRRING FREQUENTLY so the onions do not burn but start to become tender, sweet and carmel in color.**After about 10 minutes of cooking, add 1 teaspoon of sugar to help carmelize the onion. The last minute of cooking, add your garlic.
5. Preheat your oven to the broiler setting.
6. When the onions are done, add your bay leaf and wine to de-glaze the pot.
7. Add beef broth and simmer to bring to a boil.
8. After soup is to a boil, place oven safe crocks/bowls on a cookie sheet and ladle soup about 3/4 the way full.
9. Float a piece of the French bread in each bowl.
10. Top the bread with a slice or two of cheese.
11. Place cookie sheet into the broiler for approximately 5 mins or until the cheese starts to bubble and brown.
|
|