DrafterX wrote:Love me some French onion soup.. gots to have melted provolone over da top tho..
Sprinkled blue cheese crumbles on top of the soup, then covered them with a slice of toasted french bread. Then topped all that with some Gruyere before broiling to crisp the outer cheese layer.
It was fantastic.
3 Vidalia onions
half stick butter
5 garlic cloves
cup of fresh sliced mushrooms
pinch - tsp or so thyme and black pepper
Simmer all that for about an hour to hour and a half in a Dutch oven until onions are caramelized.
Stir in a fistful of flour to thicken a bit once caramelized
then
32oz beef broth
cup of dry white wine
cup of water
Dump all that on top when onions are cooked, then let it simmer another 30-40 minutes uncovered
Cheese and bread it up, eat.