Here is what you will need
6 - Big Vidalia Onions, peeled and sliced thin
4 - Garlic Cloves minced
1 Quart - Beef Broth
3 TBS - Olive Oil
2 TBS - Worcestershire Sauce
2 TBS - Flour
2 - Bay Leaves
1 TSP - Thyme
Gruyere Cheese - If you can't find it substitute with Fotina, Provolone or Swiss
1 - Baguette Sliced
Salt and pepper
Slice onions about 1/4"-1/2" thick.
Add olive oil in a heavy pot or skillet along with the onions, garlic, bay leaves and thyme and cook over medium heat. Once onions begin to soften, add salt and pepper to taste and contine to cook until the onions are fully caramelized and soft, 45 minutes to 1 hour.
Once onions begin to soften, add salt and pepper to taste and contine to cook until the onions are fully caramelized and soft, 45 minutes to 1 hour.
Add soup to oven safe crocks and add sliced baguette and cheese on top and put under the broiler until cheese is melted and golden.
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