French Onion Soup

So, we went home to my parents' house over the weekend and came home with a TON of fresh onions from their garden!  I mean like 20 onions!  Naturally I decided to make French Onion Soup...

I used about 12 of these onions, but they are tiny (about the size of golf balls).  If you are using normal onions, you need about 2 1/2 pounds (about 2 large onions).  I like using both red and yellow onions.


Slice the onions and throw them in a pot with about 3 Tbl. Olive Oil and a big pinch of salt and some freshly ground black pepper.  Saute them on medium-low for 45 minutes to an hour. 

Add 4 cloves chopped garlic and saute for 5 more minutes. 

Then add 1/2 Cup dry white wine to the pot.  The wine will steam up...this is my favorite part...I smells SOOOO good.  Let the wine reduce for 5 minutes then add 1 Can Beef Broth, 1/4 Cup Water, and 1 Tsp. Worcestershire. 

Cover and simmer for 30 minutes.  Ladle soup into individual ramekins. 

Top with toasted bread (I used ciabatta that I toasted in the oven, but you can use any kind of bread you have on hand.  Put it in the oven or toaster for a few minutes so that it won't disintegrate into the soup as soon as you put it in.) and thick slices of Swiss cheese (provolone or mozzarella are also fine).

Place the ramekins on a cookie sheet and broil in the oven for 3 - 5 minutes until cheese is bubbly and crispy.  Note - Make sure you watch them closely.  They will burn very quickly if you leave them too long. 

Let them cool for about 5 minutes before serving.  Top with freshly cracked black pepper and serve with extra bread for dipping! 

French Onion Soup
2 1/2 Lb. Purple or Yellow Onions
3 Tbl. Olive Oil
4 Cloves Garlic, chopped
1/2 Cup Dry White Wine
1/4 Cup Water
1 Can Beef Broth
1 tsp. Worcestershire
2 Slices Toasted Bread (for topping)
2 Slices Swiss Cheese (for topping)