Description
Rich, Hearty and Delicious
Yield
4 Servings
Preparation time
1 hour
Ingredients
4 T Unsalted Butter
1 French Baguette
1 q Low Sodium Beef Broth
2 T Flour
2 c Dry Red Wine (I recommend a Cabernet Sauvignon )
2 t Herbs de Provence
1 t kosher salt
2 clv Garlic (Minced)
4 Large Vidalia Onions (Sliced Thin)
4 sli Swiss or Guyere Cheese (or more)
Instructions
- Melt butter in a stockpot over medium heat
- Add the onions, garlic, bay leaf, salt and Herbs de Provence
- Cook until the onions are very soft and translucent, stirring often, about 20 minutes
- Add the wine, reduce the heat to low and simmer until most of the wine is evaporated, stirring occasionally, about 20 minutes
- Remove the bay leaves
- Add the flour to the onions, mix well, and cook for an additional 5 minutes, or until the flour is well incorporated, stirring often
- Add the beef broth
- Simmer on low for a minimum of 30 minutes so that the flavors blend well and serve
- Place four 14 oz soup crocks onto a cookie sheet – you can use smaller crocks for more servings – this just happens to be the size of my crocks
- Ladle soup into the crocks
- Top each with 2 hearty slices of French Baguette – might only need one slice if you use smaller crocks
- Overlap 2 or even 3 slices of cheese on top of each soup bowl – you can also use grated cheese
- Broil on high for 2-4 minutes or until the cheese starts to melt and bubble.