This has to be one of my most favorite soups! It’s easy to make, but you must be patient (however, I am NOT a patient person…ha but I can be when it comes to food). The patience is actually the most prestigious part of this soup and let me tell ya…IT IS WORTH EVERY MINUTE!
Makes: 4 servings
Here’s what you’ll need:
1/4 cup butter
2 onions of any kind
1/2 tsp garlic powder (or 2 garlic cloves-minced)
1/2 tsp sugar
5 cups beef stock or (bouillon cubes with water added)
1 tsp Worcestershire sauce
1/4 cup dry red wine (I used marsala)
1/4 tsp dried thyme
1/2-3/4 tsp salt
black pepper to taste
1 bay leaf
2 slices of french bread, cubed (I use seasoned croutons)
1/2 cup shredded Gruyere cheese (or swiss cheese)
In a heavy soup pot or Dutch oven over medium heat, melt butter….
Add onions and garlic powder, and mix well….
Reduce heat to medium-low heat and simmer, covered, for 15 minutes….
Stir in the sugar and cook, uncovered, until onions are tender and lightly colored, about 30 minutes longer, stirring occasionally….
Add the stock (bouillon cubes), pepper, thyme, Worcestershire sauce, wine, bay leaf, and water (If using bouillon cubes), and cook for 20 minutes longer to let the flavors infuse…..
Remove bay leaf and discard….Set up your bowls with shredded cheese and croutons… (I use shredded gruyere or swiss, preference)….
Ladle soup into bowls! I always add a little extra cheese!