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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3 lbs onions |
2 tablespoons light margarine |
beef bouillon |
worcestershire sauce |
sourdough bread |
2 cloves garlic, chopped |
2 sprigs fresh thyme |
1 whole bay leaf |
1/4 cup dry white wine |
1/4 cup port wine |
grated gruyere cheese (optional) |
Directions:
1. Slice the onions very thinly (very important).
2. melt margerine over low heat and add onions.
3. cook over low heat for 1- 1 1/2 hours until carmelized, stirring every five minutes.
4. add garlic, thyme and bay leaf
5. This will make about 3 cups of onions.
6. For each cup add one cup of broth made from the boullion.
7. Combine with 1/2- 1 Tbsp of worcestershire sauce (to taste). Add dry white wine and port wine
8. Remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. Cut the sourdough bread into chunks and add them to each bowl of soup.
9. Garnish with grated Gruyère cheese (optional)
10. Freeze the onions in one cup portions so you can make fresh soup whenever you want it.
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