French Onion Soup
Mark's favorite
The Better Than Bouillon adds a little more richness to the beef stock
Ingredients
- 3 Tbls. butter
- 2-3 jumbo yellow onions, sliced or medium chunks (about 5 cups)
- salt and pepper, to taste
- 8 c. good quality beef stock (Kitchen Basics)
- 1 Tbls. beef flavored Better Than Bouillon
- 1/4 c. dry red wine, optional
- 1/2 t. ground black pepper
- 1 bay leaf
- 4 slices French bread, toasted
- 1 c. Mozzarella cheese, finely shredded
- 1/2 c. Asiago cheese, finely shredded
- 1/2 t. dried thyme
Instructions
In a large saucepan, sauté sliced onions in butter until onions are tender and browned (about 25 minutes).
Add beef broth, wine, pepper and bay leaf.. Let simmer on med-low heat for about 35 minutes or longer if desired. Or, cook all day in a crock pot on low.
Remove bay leaf before serving.
Ladle soup into oven proof bowls or crocks and place on a baking pan.
Place a piece of toasted bread on top of each (I cut into cubes).
Mix cheeses and thyme. Completely cover bread and soup with cheese mixture.
Bake in oven at 400 degrees for about 10 minutes until cheese is melted or place under the broiler for a couple minutes (watch carefully).
NOTE: For ultimate flavor make soup (without toast and cheese) a day ahead of time. Soup always tastes better the day after.