1 cup burgundy or other dry red wine of your choice
1 bay leaf
1 teaspoon white pepper
1 teaspoon thyme
salt, to taste
1 gallon beef stock
1 cup water
toast points for garnish (toast cut into triangles)
Mozzarella cheese, to taste
Parmesan cheese, to taste
Instructions
In a large stock pot set over medium heat, melt butter and cook until it foams. When foam subsides, add onions; raise heat to medium-high and cook, stirring only occasionally, until onions are limp and well-browned (caramelized--this takes about 20 to 30 minutes, although times will vary with differing stoves and pan thicknesses).
Add garlic. Cook a few seconds, just until you can smell the garlic, then add wine. Bring to a boil. Add bay leaf, white pepper, thyme, salt and beef stock.
Add the water, and bring to a boil again. Lower heat and cook, partially covered, about 30 to 45 minutes, or until soup is reduced a bit (has lost some liquid) and is very fragrant.
Heat oven to 500 degrees F. Top each bowl (make sure your bowls are ovenproof) with toast, mozzarella and Parmesan cheeses. Place bowls on a cookie sheet and bake 6 to 8 minutes, or until cheese is browned and bubbly.
Originally Submitted
2/18/2013
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You can add this Genny's Diner's French Onion Soup recipe to your own private DesktopCookbook.
