I’ve always been a HUGE fan of French Onion Soup. And when I acquired this recipe some years ago, it’s always been in somewhat of a regular rotation. It’s got the perfect flavor, and as I always say, use this as is, or as a base and tweek it to make it your own.
If you like French Onion Soup, try this recipe!!
Ingredients
1/2 cup unsalted butter
1 large Vidalia onion, 3/4 inch slices
5 spanish white onions, 3/4 inch slices
4 (10.5 ounce) cans beef stock
2 tablespoons red wine
1 tbsp Worcestershire sauce
1/2 tsp dried thyme
salt and pepper to taste
4 slices French bread
1 clove garlic, sliced in half
4 slices provolone cheese
2 slices Swiss cheese, shredded
1/4 cup grated Parmesan cheese
Directions
Melt butter on medium-low heat. Add onions and continually stir until translucent. Once translucent, add the wine and continue until the wine has cooked down and the onions have caramelized (this will take a while, but it should be low and slow to get the perfect caramelization), then transfer the onions to a large pot.
Add beef stock, Worcestershire, and thyme. Season with salt and pepper, and simmer for 30 minutes.
Meanwhile, heat the oven broiler. Line a cookie sheet with the french bread slices. Place under the broiler and lightly brown, then flip over the bread and do the same to the other side. After pulling the toast out of the oven, rub each piece of toast with the sliced garlic.
Top each piece with a slice of provolone, and equal amounts of the swiss and parmesan cheeses.
Ladle soup into oven safe serving bowls and place one slice of toast (topped with the cheeses) on top of each. Place the cookie sheet in the oven, and place the soup filled bowls on the cookie sheet. Broil in the oven until cheese bubbles and browns.
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