Please use real broth or cut back on the bouillon when making this. I mistakenly used Better Than Bouillon at the recommended amounts per water and it had a great flavor but was insanely salty. So, just follow the recipe and it should turn out great 🙂
3 TBS butter
1 tsp salt
4 large Vidalia onions, thinly sliced
6 C chicken broth (or 6 C water, 4 tsp bouillon)
2 C beef broth (or 2 C water, 1 tsp boullion)
1/2 cup red wine
1 TBS Worcestershire sauce
1/2 tsp dried parsley
1/4 tsp dried thyme
1 bay leaf
salt and freshly ground black pepper to taste
4-6 thick slices French bread, toasted
4-6 slices provolone
1. Melt butter and saute onions with salt for 30-35 minutes until caramelized and syrupy.
2. Add in broth, wine, Worcestershire, parsley, thyme, and bay leaf and simmer for 20 minutes.
3. Arrange bowls on a baking sheet and ladle in soup.
4. Top with a piece of toasted bread then a slice of cheese and broil for 5 minutes (or until bubbly and browned).
5. Remove VERY carefully from baking sheet and serve immediately.
Note: Do NOT hold the bowl in mid air next the the pot when ladling the soup, and do NOT fill the bowl too high, thus scalding the thumb hanging over the rim of the bowl, and do NOT burn it so badly that you have to hold your thumb on ice for 6 hours just to escape the feeling of an appendage being blow-torched. Just sayin’.