Serves
Serves 6
Ingredients
2 tablespoons olive oil
6 Sweet Onions, cut in half and sliced
1 ½ teaspoons seasoning salt
2/3 teaspoon fresh cracked pepper
1 teaspoon onion powder
1 teaspoon sugar
¼ cup dry vermouth
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
8 cups beef broth
Herb bouquet garni
1 French loaf or baguette
1 garlic clove
6 slices provolone cheese
Procedure
Heat a large cast iron pot over medium/high heat and add in the olive oil and sliced onions, seasoning salt, pepper, and onion powder. Cover and cook for about 5 minutes or until the onions have sweat.
Mix and add in the sugar. Continue to cook without the lid, stirring every few minutes until the onions have caramelized into a deep color.
Add in the vermouth, balsamic, and Worcestershire sauce and scrape the bottom of the pan to release the drippings. Add in the beef broth and herb bouquet garni. Simmer over the stove for another 10-15 minutes while prepping the bread.
Sliced French loaf and place on a baking sheet with olive oil. Broil in the oven until golden brown. Take one garlic clove and cut in half. With the cut side down, brush the garlic on the top of the bread.
To serve, pour the soup into soup bowls, top with toasted bread and cheese, broil just until melted and enjoy!
