¼ cup of unsalted butter
6 onions thinly sliced
1 clove minced garlic
5 beef bouillon cubes
1 tbsp. flour
6 cups beef broth
½ slices of French bread or thick style croutons
1 lb coarsely grated provolone
This is a very good recipe if you looking for the good ol fashion French Onion Soup. I have actually added morethen 5 bouillon cubes before so feel free to add or take away. It all depends on how deep you want that beef flavor. Enjoy!
Melt the butter in a large pot over medium heat; stir in the onions and continue to cook on medium heat, stirring frequently until caramelized, about 45 minutes. Do not over cook or blacken onions. If medium heat is too much throttle it back a bit.
Add the garlic and stir for about one minute or until garlic begins to burst with that stir-fried garlic smell. Turn the pot to a low temp and sprinkle the onions with flour and continue cooking/stirring for about 3 minutes. Slowly add the broth while continuously stirring. After all the broth is added bring the soup to a boil, then lower the heat and add the bouillon cubes. Simmer for about 30 minutes. Remember to keep the lid of the pot slightly open. Season the soup with salt and pepper to taste.
Arrange your oven with the rack the second one from the top. Place your French onion soup bowls on a cookie sheet and add desired amount of soup into them. Place a couple slices of bread or a handful of croutons into the soup and add a mound of cheese. Broil the soup until the cheese starts to bubble.
Makes 6 onion soup size bowls
Submitted by
Eddie Beyer
