Ingredients
3/4 stick unsalted butter
4 lg vidalia onions
1 T worcestershire
1 t fresh ground pepper
3 cloves garlic
1 T fresh thyme, chopped
2 bay leaves
1/4 cup dry sherry
8 cups low-sodium beef broth
4 beef bouillon cubes
8 slices french bread
8 slices each mozzarella, swiss cheese
garlic salt
olive oil
Preparation
melt butter in large saucepan or dutch oven. add onions; cook over medium heat, stirring often, until caramelized, about 40 minutes…do not burn, onions should turn orangy-brown. Add worcestershire, pepper, garlic, thyme, and bay leave; cook 3 min. stir in sherry; cook 1 min. add broth and bouillon cubes, heat to boil; simmer 10 minutes. Note if you can find or make veal stock it is supposed to be even better.
heat broiler. pour soup into oven-proof bowls or crocks. top each with 1 slice of bread that has olive oil and a light dusting of garlic salt, cover with cheese. broil until cheese is bubbly, about 3 minutes.
clean up nasty bowls.
