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French Onion SoupIngredients and Instructions
2 large 32 oz. ‘boxes’ of beef broth (Depending on the size of your ovenproof dish, you may end up using a single box of broth)
1 large onion per box of broth
1 clove of garlic minced per onion used
1 1/2 t dried thyme per onion used
3 T Butter ( 5 maximum )
French bread slicked thickly
Grated parmesan cheese
Provolone cheese in slices
Slice Onion very thinly and place in an ovenproof, greased casserole dish that is deep enough to accommodate soup broth later in the cooking process.
Over sliced onion place minced garlic, 3 t dried thyme, salt, pepper and 3 -4 T of butter scattered over the top. Cover and bake at 350° for at least 45 minutes and preferably 1 hour.
Remove, stir onion mixture and add beef broth.
Return to oven and bake for another 45 minutes to an hour.
Carefully remove from oven. Set oven to ‘Broil’ and allow it to heat up.
Meanwhile, using a strainer spoon, remove a portion of onions from soup mixture and place in an individual, ovenproof bowl…ladle broth over all.
Place a wedge of French bread in center of bowl and sprinkle a couple of tablespoons of grated parmesan cheese over bread. Cover parmesan with two slices of provolone cheese.
Place bowl on cookie sheet and broil until cheese browns….
Bon appétit!
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