Servings: 4
Ingredients:
4 Cups of Sliced Onions
4 (10.5 oz) of Beef Broth
1/2 Cup Unsalted Butter
2 Tablespoons of Dry Sherry
1 Teaspoon of Dried Thyme or Oregano
Salt and Peper to Taste
For Toppings:
French Bread
Slices Provolone Cheese
Block of Swiss Cheese
Shaved Parmesan Cheese
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Instructions:
Melt your butter with the olive oil in a large soup pot on medium heat. As soon as the butter melts add your sliced onions. Cook your onions until they are translucent stirring continuously. (Do not brown the onions)
Next add your beef broth, thyme/oregano, dry sherry, salt & pepper. Bring the pot to a boil then simmer for 30 minutes.
After your soup has simmered for 30 minutes turn on your broiler on high.
Add your soup to oven-safe bowls. For topping the soup you can leave the french bread in whole slices or slice it up into little squares. Then add your slices of provolone cheese, swiss cheese, and parmesan cheese. Add as much cheese and bread as you would like to top your soup.
Place the bowls on a cookie sheet. Place the cookie sheet with the bowls in the oven and broil until the cheese bubbles and slightly browns.
Once the cheese has bubbled and slightly browned take it out of the oven. The bowls will be extremely hot so be careful when you serve.
Enjoy:)
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