Prep 5 mins
Cook 50 mins
I like this recipe, because it is a quick and delicious soup recipe, that will warm you up on a cold night. It can be used along with a nice salad, or a sandwich for a full meal, or as a yummy appetizer. I spent some time in France, and got this recipe from a gentleman who ran the student residence that I lived in. I tweaked it a bit to suit my taste, and I make it all the time!!
- 1 large sweet vidalia onion, coarsley chopped
- 1 container of liquid beef bouillon
- 5 tablespoons butter
- 6 -8 cups water
- fresh minced garlic (at least 4 cloves)
- black pepper
- 1 slice provolone cheese
- sourdough bread, chunks dried in a very slow oven
- After chopping the onions in relatively large pieces, the key to this recipe, is carmelizing them in the butter and garlic, before adding the other ingredients.
- So, add the butter to a 2 quart stock pot, melt, then add onions, and garlic.
- Sautee until butter is mostly gone, and onions are transluscent.
- At this point you want to lower the heat to just below medium, add half of the water, and half of the liquid boullion.
- Let this simmer for about 30 minutes with the onion/garlic sautee.
- After the simmering, add the remainder of your water, and your black pepper,and additional boullion to your taste and bring up to a rolling boil for about 10 minutes.
- Spoon the hot soup into large narrow mouthed soup mugs, and drop sourdough chunks into the soup.
- Top mug with a provolone cheese round that drapes over the sides of the opening.
- Place filled soup mugs on a cookie sheet under a hot broiler, and melt/brown the provolone, about 5-6 minutes.
- Mugs Will Be Hot!
- Remove carefully, and enjoy!
- Serve with extra bread for dipping.