Chef Pachuco's French Onion Soup

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!

• Ready In: 3 hrs 30 mins
• Serves: 16

Ingredients

• 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

1. 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).
2. 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.
3. 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).
4. 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.
5. Bake at 425 degrees for 10 minutes, or until cheese is melted and golden brown.