French Onion Soup

I was craving a good cup of French a Onion soup a few weeks ago. Often what I order in a restaurant is too salty for my taste or the cheese isn't browned enough to get that yummy golden brown crust. Frankly, it is super easy to make, so why not have it exactly how I like it! I posted on Facebook a picture of my dinner that night and had several requests for the recipe, so here you go! 

Sorry about the lack of pictures. I'm posting from my iPad and pictures are on my phone...

Soup: 

5 large sweet onions thinly sliced then roughly chopped 

3 cloves garlic minced

2 TB Olive oil 

2-4 TB butter

1 cup red wine (I use Cabernet Sauvignon)

4 cups beef broth

3-4 cups chicken broth

2 TB Worcestershire sauce

1 tsp black pepper 

2 bay leaves

Toppings:

Gruyere cheese

Provolone cheese

Parmesan cheese

Baguette or French bread, sliced and toasted or dried in oven

Directions:

Sauté onions and garlic in oil and butter over low to medium heat until onions are golden and caramelized. Don't skimp on this step! If you don't want to stand there stirring the onions for a long time, you can place the onions, garlic and oils in a covered pan in the oven at 325 for an hour or so, stirring a couple times. Again, getting them nice and golden is key to develop the flavor. 

Add remaining ingredients and simmer an hour or so to blend flavors. Add more water if it gets too thick. 

Preheat oven to 400.

Toast slices of bread until dry and crispy. 

Ladle soup into oven safe bowls or ramekins. 

Top with a slice of bread, followed by provolone cheese and either the Gruyere or Parmesan. 

Place bowls on cookie sheet and bake 10-15 minutes or until cheese is golden and bubbly. 

Eat and enjoy! Yum!