Recently, a friend posted a recipe for cubed steak and gravy that was made from French Onion Soup. I didn’t have any soup, but had 25 pounds of onions and homemade broth! I searched her sources, scoured the internet, and came up with this. It’s delicious!
1 stick butter
4 large yellow onions, thinly sliced
2 cloves garlic, minced
1/2 teaspoon thyme
2 bay leaves
1 cup red wine
8 cups beef broth (or a combination of beef and chicken broth)
a few dashes of Worcestershire Sauce
salt and pepper, to taste
In a large pot, melt the butter over medium-low heat. Add the onions, garlic, thyme, and bay leaves and cook, stirring frequently, until the onions are soft and caramelized (30-40 minutes).
Add the red wine and simmer until the wine is cooked out.
Add the broth, bring to a low boil, reduce the heat and simmer for 30-40 minutes. Taste for seasonings and add salt and pepper to taste.
Guess who forgot to make pictures at this stage?? You can see the finished product below.
For serving: Heat oven to 400 degrees. Thinly slice Italian bread and place on a baking sheet. Drizzle with olive oil and top with Gruyere cheese. Bake until the cheese is slightly browned and melted.
Ladle the soup into bowls and place the prepared crostini on top….enjoy!
However, I was making this for a recipe later, so I canned the soup. Just the highlights…I pressure canned for 60 minutes.