First - gather your ingredients:
- 4 cups sliced onions
- 2 cloves garlic
- 4 T butter
- 1/2 cup olive oil
- dash of salt (like my salt box? a vintage turquoise candy box - fun!)
- 6 cups beef broth (or beef consomme if you are lucky enough to have access to the large cans)
- loaf of french bread
- provolone cheese
Now - those sliced onions - pain the the patooty to slice - goes lickety-split with a mandolin, a favorite kitchen gadget in our home. When you get them sliced - add them to melted butter and olive oil in a large stock pot.
Once your onions start to get a little color, add your minced garlic and dash of salt. Continue to brown on a medium heat, stirring frequently, for approximately 30 minutes. (Today this took about 45 minutes - the onions had quite a bit of water in them, and that slows the caramelization of the onions)
After your onions have caramelized, add your beef stock or consomme, and simmer for 30 minutes to an hour. Remember - the longer you simmer your soup, the more concentrated the flavors will be.
While you are waiting - slice up that loaf of french bread and toast in a 400 degree oven until crisp, you want croutons here - they are going to be going into that liquid and if they are not crisp enough - you will have a lump of dough in your soup bowl.
Got a little ahead of myself with the pictures - but this is what you are going to do next. Ladle your soup into ovenproof bowls, add a crouton to cover the soup, and 2 slices of provolone. Place the soup bowls on a cookie sheet and brown off in a 400 degree oven for 10 minutes - or until gold and bubbly.
Can you taste it? OMG...it's the best! Enjoy!!
**UPDATE - Linking up at: