Ingredients

The following ingredients have 12 Servings
  • 4 lbs. vidalia onions (sliced thinly )
  • 4 cloves garlic (minced )
  • 1/2 tsp. Kosher salt
  • 1/4 tsp black pepper
  • 6 tbsps. salted butter
  • 3 tbsps. all-purpose flour
  • 3 tbps. balsamic vinegar
  • 2 tbsps. Worcestershire sauce
  • 8 cups water
  • 1 cup dry sherry wine
  • 8 tsps. Better than Bouillon Beef Base (*provides better beef flavor vs. regular cubes, or stock.)
  • 2 whole fresh bay leaves
  • 3/4 tbsp. dry thyme (can use fresh thyme as well )
  • non-smoked provolone slices
  • Swiss Cheese slices
  • French bread loaf (sliced into 2" thick slices)
  • butter
  • garlic powder

Instruction

  • Add sliced onions to a 6-quart stock pot with butter. Over medium-low heat, caramelize onions until they take on a deep golden brown color. This will take at least 30 minutes. You will want to stir occasionally.
  • Add in minced garlic and cook for another minute or 2.
  • De-glaze pan with sherry and mix to get all the bits that might be on the bottom of the pan mixed.
  • Add spices, flour, vinegar, and Worcestershire sauce.
  • Add in beef bouillon base and water; stir.
  • Add in bay leaves, and thyme; allow soup to simmer for on low heat for 30 minutes.
  • Preheat oven to 375 to toast the bread.
  • Coat bread slices with butter, and garlic and bake for 3 minutes per side.
  • Remove bay leaves from soup carefully. Ladle soup into crocks/bowls. Add one toasted bread crouton to each.
  • Top each bowl with desired amount of cheese. It is okay if cheese overlaps the bowl a bit.
  • Broil each crock (must be oven-safe) for 1-2 minutes until cheese is bubbly. Serve warm.