Wednesday, June 14, 2017

Dawn's French Onion Soup

Dawn, previously known as Egg Basket, gave me this recipe 6 YEARS ago. Apparently I stashed it away in a never to be seen again place. At least two computers later, I stumbled upon it today when trying to clean out a folder of PHOTOS! Geesh, I can be so disorganized sometimes. Without further ado, I present Dawn's French Onion Soup.

Dawn’s French Onion Soup

2 lbs sweet yellow onions
1/4 cup butter
8 cups beef stock
2 TBSP granulated bouillon
1 cup red wine (I use Sassy Bitch Merlot .. I'm a rebel like that)
1/2 cup Worcestershire sauce
salt and pepper to taste
1 loaf of crusty bread (I love a good garlic ciabatta)
sliced provolone, swiss and mozzarella (I like a mix, you can use whichever cheese your family prefers)

Makes 8 servings

1. Peel onions and slice in six equal pieces (larger or smaller depending on your preference)
2. On low heat in a large. heavy bottom soup pot, saute onions in butter until translucent (about 15-20 min)
3. Add beef stock and wine and bring to a simmer. Simmer on low heat for 30 minutes.
4. Add Worcestershire sauce, and salt and pepper to taste (my family likes the tangy flavor that the Worcestershire sauce adds and I will often add more to our tastes)
5. Continue to simmer on low while preparing the crouton
6. Slice bread in 3/4 inch slices and lightly brush or spray with olive oil and toast under the broiler until lightly toasted (keep broiler on)
7. Ladle soup into oven safe crocks
8. Place a crouton on top of each bowl and lay sliced cheese over crouton
9. Place soup under broiler until the cheese is brown and bubbly, then remove (carefully LOL) and enjoy

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