Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 3 onions ((vidalia, or 4 cups of sliced onions))
  • 2 teaspoons garlic paste ((or 2 cloves of garlic, crushed))
  • 32 ounces beef broth ((or vegetable if you want to keep it vegetarian))
  • 1/4 cup dry sherry
  • 1/4 cup dry white wine
  • 1 teaspoon thyme ((or two fresh sprigs))
  • 2 teaspoons maple syrup ((optional))
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 4 slices crusty bread ((small French bread loaf))
  • 2 slices provolone cheese
  • 1 slice muenster cheese

Instruction

  • Heat medium sauce pan on medium-low heat
  • Add oil and butter
  • Add onions and sauté for 15 minutes - until juices are released
  • Add garlic paste and cook for 2 minutes
  • Add broth, sherry, wine, thyme, maple syrup, salt, Worcestershire sauce and soy sauce
  • Bring to a boil, and lower to a simmer and cook for 50 minutes
  • Preheat oven to broil, on high
  • Ladle soup in crocks
  • Cut French loaf into slices.  Toast 4 pieces (or as many pieces as you are serving.  I do 2 per crock.
  • Place tasted bread on soup in crocks, place a half of munster on each crock and a piece of provolone on the munster
  • Place crocks on jelly roll pans and place the pan under the broiler
  • Stand there and make sure the cheese doesn't get burned - mine took 2 minutes
  • Serve
  • Eat
  • Smile
  • Enjoy