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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A caramized onion soup with a hint of wine. served with toasted french bread and melted provolone cheese Ingredients:
1 stick butter |
6 cups. thinly sliced onions (about 3 large sweet yellow or vidalia onions) |
1 teaspoon sugar |
2 1/2 qts. beef broth (10 beef bouillon cubes and 10 cups water) |
1/2 c. dry red wine, (can also use cooking wine) |
sprig fresh thyme (optional) |
salt and pepper to taste |
1 baguette, (french bread) cut into as many 1/2inch slices as needed |
2-3 slices provolone cheese per cup |
Directions:
1. Heat the butter in a heavy 5-6 qt. pan. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.
2. Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.
3. To serve:
4. Toast the French bread slices 15 minutes in a 350-degree oven. Ladle the soup into an ovenproof cup or bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.
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