A chilly fall Saturday, perfect day to fill the house with wonderful smells and the warmth of our favorite soup. My daughter Jo takes to the kitchen and begins to chop- soon her eyes are watering but it's all for a good cause- French onion soup! A family favorite!
4-5 large onions chopped, about 4 pounds - sweet onion is best
A dash ( not more ) of fresh thyme
3-5 bay leaves
3 cloves garlic, minced
kosher salt to taste
fresh ground black pepper to taste
flour, about 1/4 cup
1-2 cups Sherry wine
8 ounces beef broth
4 beef bullion cubes
4-5 tsp of butter
1 package Provolone Cheese sliced
1 loaf french bread
The process:
Melt a few tablespoons of butter in a dutch oven over medium heat.
Add onion and all spices together, stir in with butter.
Put in oven at 350 degrees for an hour
Scrape the onion from the sides and bottom of dutch oven and put back in oven for another 45 minutes, Mix the onions again- making sure that you get the carmelization off the bottom and sides of the dutch oven. (Don’t worry too much about burning the onions. All that burned on goodness is going to be perfect flavoring!)
Add in the beef broth and wine. Put on the stove top at a simmer for 1 hour, stirring frequently.
Add in 4 bouillian cubes and stir.
Salt and pepper to taste and add in flour slowly while stirring.
Simmer for another 15 minutes.
Cut French bread in slices, toast under the broiler for 3-4 minutes until golden brown.
Spoon soup into crock, put a slice of french bread in the soup and top with slice of provolone cheese...wait for it to melt and enjoy!
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