This is my first attempt at French Onion Soup. It was tasty, but it isn’t quiet as good as I want it to be. Then again, my comparison is a french onion soup from a restaurant in a pretty large city that was voted best french restaurant 4 years in a row. Their chefs were all french, so as you can imagine it was some damn good soup. So filling that I actually order the soup for a meal instead of an appetizer. This attempt was a good first try, but I look forward to future attempts.
French Onion Soup
Makes 8 Servings
Cast Iron Pan
1/2 Cup Unsalted Butter
1/2 Cup Merlot
Good White Bread
1) In a pan, begin melting the stick of unsalted butter.
2) Halve and thinly slice the onions. Add them to the butter and let cook for 45 minutes stirring occasionally over medium low heat.
3) Add thyme and a bay leaf to the onions after 1/3 of the 45 minutes passes. Season with a tiny bit of salt and pepper.
4) Cut slices of thick good bread to fit your serving containers. Toast the bread.
5) Stir in a half cup of merlot wine, stirring completely. Pour in a container of beef stock, continuing to stir.
6) Bring to a simmer/light boil. Taste and add a bit of thyme if needed.
7) Ladle soup into the serving containers. Top with toasted bread and a slice of provolone and a sprinkle of provolone.
8) Broil the containers until the cheese melts and toasts.
9) Serve immediately!