Recipe by KPD
This delish recipe comes from Southern Living. The original recipe said it serves 8, but I think it serves 4-6. It's just DH and I, so I cut the recipe in half and use 2 large oven-safe soup mugs. The amount is perfect for dinner plus seconds! Enjoy!
- 6 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon butter
- 1 teaspoon cracked black pepper
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1⁄2 cup dry red wine
- 8 cups water
- 3 tablespoons beef bouillon granules (or to taste)
- 1 cup swiss cheese, shredded
- 2 tablespoons fresh basil or 1 teaspoon dried basil
- 2 tablespoons mayonnaise
- 1⁄2 teaspoon cracked black pepper (to taste)
- 1 sourdough baguette, sliced on the bias
Directions See How It's Made
- Sauté onions and garlic in oil and butter in a large soup pot over medium heat until soft and golden brown, about 20-25 minutes.
- Add black pepper and thyme to onions. Cook 1 minute. Then add red wine, cook about 1 minute while stirring and scraping any bits off the bottom of the pan.
- Add water and bouillon to pot. Bring soup to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes. (Double check to see if it needs any salt and pepper added to taste).
- In a bowl, combine cheese, basil, pepper and mayo. Spread over one side of each bread slice.
- Ladle soup into oven-safe bowls. Top each soup bowl with bread, cheese side up, making sure to cover entire soup surface with a layer of bread. (My soup mugs are quite large, so I use 2-3 baguette slices per serving).
- Broil 2-3 minutes until the cheese begins to melt and brown a bit.