Recipe by Chef Pachuco
When I was younger, I used to go to Ruby Tuesday with my family. I remember that my mother used to always order french onion soup. I remember it being served in a crock. Later while in Chicago, I has the soup again at an upscale French restaurant. This is my spin on the tried and true recipe. Enjoy!
- 5 lbs red onions (thinly sliced)
- 1⁄2 cup butter (one stick)
- 1 1⁄2 teaspoons black pepper (freshly ground)
- 2 teaspoons white sugar
- 3⁄4 cup all-purpose flour
- 1 cup wine (red or white, I only use that which I would actually drink)
- 3 (49 ounce) cans beef broth (Swanson's)
- 2 teaspoons salt
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon marjoram
- 3 bay leaves
- 2 French baguettes (French Bread loaves)
- 16 slices provolone cheese (sliced and smoked)
Directions See How It's Made
- Melt butter in a large stockpot (6 quarts or larger). Stir in sugar, herbs, and bay leaves. Cook onions over a medium-low heat until golden brown (1/2 hour to an hour), stirring often (so as not to burn).
- Stir in flour until well blended with the onions and pan juices. Add wine and beef broth. Heat to boiling. Reduce heat to low. Cover and let simmer for 2 hours.
- Cut 1 inch thick slices of French baguette bread (depends on how many you are serving). Toast the bread at 325 degrees, until golden brown (about 10 minutes).
- Ladle the soup into oven-safe bowls or crocks. Place one slice of toasted bread on top of the soup in each bowl. Place a piece of the smoked provolone cheese centered on top of each piece of bread. Place all bowls on a baking sheet for easier handling.
- Bake at 425 degrees for 10 minutes, or until cheese is melted and golden brown.