Special French Onion Soup. This is My Specialty!!!
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4-5
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
sugarshorts
martinez, ca
I currently reside with my hubby to be in the Bay Area. I am a technical support professional for a very well known software company. My fiancee and I like to do lots of exploring around California, because we have only recently moved here from Texas, where I have lived all of my life. My fiancee is from Spain, he moved here when he was 12. My favorite cookbook is one that I received from my grandmother. It is very old and came from her church sometime in the 1930's. The dialect is a bit weird, but it really reminds me just where I came from, and really has some delicious country recipes inside. I love to cook big, and elegant. I am big into mixing flavors, and trying new things. If I had a month off to do what ever I wanted, I guess I would have to go to Spain with my fiancee. The atmosphere, history, and all the delicious food are definately a winning combination.