Classic French Onion Soup
1 large red onion, sliced in thin strips
1 (32oz.) organic beef broth
3 cloves garlic, minced
2 Tbsp. olive oil
1/2 c. dry white wine
1/8 c. low sodium soy sauce
2 Tbsp. Worcestershire sauce
Dash of thyme
Dash of red pepper flakes
Dash of black pepper
6-8 slices of Provolone cheese
Croutons (butter and garlic flavored)
1. Heat 2 Tbsp. olive oil in a stock pot. Add sliced onion and stir to coat onions with oil. Cook over medium/low heat until onions become caramelized (about 30 minutes). Placing a lid on the stock pot can help speed up this process.
2. Once onions are caramelized, add garlic. Pour 1/2 c. white wine into the pot to deglaze the pan. This will help get all the little bits off the bottom of the pot. Add the remaining soup ingredients (everything except for the cheese and croutons) and continue to cook, covered, for at least 30 minutes.
3. Once soup is finished, ladle into crocks and sprinkle with a handful of croutons. Top with 3-4 slices of Provolone cheese. Place crocks under broiler for a few minutes until cheese begins to bubble and brown (watch closely so you don't burn the cheese). Enjoy!
Alissa's notes: This recipe makes enough for two big crocks full of soup. I think next time I will double the recipe so I have leftovers. Place your oven rack in the middle/low position when broiling so you don't scorch the cheese! I bought my crocks at Reading China and Glass in Reading, PA. If you don't have crocks, just use oven-safe bowls or soup bowls. The Le Creuset stock pot works great for caramelizing onions. Since it heats very evenly, you don't have to worry about burning your onions.