Prep 20 mins
Cook 20 mins
This soup is every bit as good as any you'd get in a fine restaurant. It's exceptionally quick and easy to make, yet is elegant to present. Perfect starter for dinner, but hearty enough to serve in larger portions on its own.
- 3 onions, extra-large Mayan-Vidalia type
- 1⁄2 cup dry marsala wine
- 32 ounces beef stock
- 1 1⁄2 cups water
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 baguette, cut diagonally into 1-inch slices
- 1 cup mozzarella cheese, finely shredded
- salt and pepper
- 1 bay leaf
- 1 tablespoon olive oil
- Peel and slice onions about 1/4" thick. Caramelize the onions in the olive oil in a large, heavy soup pot. This should take about 15 to 20 minutes. Onions should be soft. Add the sherry or marsala. Simmer gently for 3 to 5 minutes. Add stock, water and bay leaf. Stir well. Season to taste with salt and pepper. Bring to a boil. Reduce heat to a simmer. Simmer gently for about 15 - 20 minutes. Remove bay leaf.
- While soup simmers, dry the bread in a 400 degree oven, just until it begins to brown slightly and is crisp throughout. Cool briefly. Sprinkle the toasted bread with the shredded cheese. Return to oven and bake until cheese melts. Serve soup piping hot with 3 cheese toasts floating on top.
This was absolutely delicious! We used homemade beef stock (no salt added) and Swiss cheese instead of mozzarella. We also found that 1.25 cups (half serving) was sufficient for a meal for one person with the bread. Thank you so much for posting!! Even my husband gives it 5 stars and he almost never gives out 5 stars! :-)