Pat'S Garlicky Onion Soup

• 3 large Texas sweet or vidalia onions
• 3 large white onions
• 3 large red or Bermuda onions
• 20 cloves garlic
• 10 cloves roasted garlic
• 1 stick margarine or butter
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. ground thyme
• 1 Tbsp. ground oregano
• 2 c. kosher Concord grape wine
• 16 oz. beef broth

1. Melt butter in large Dutch oven or soup pot over medium heat. Add olive oil.
2. Coarsely chop onions, add gradually to butter, stirring frequently.
3. When all onions are in pot, add chopped garlic.
4. Cook until all onions are clear.
5. Add wine, thyme, and oregano and simmer for 20-30 minutes, until reduced by about 1/3. Add beef broth and roasted garlic.
6. Simmer 20-30 minutes to mix flavors.
7. Ladle into heavy oven proof bowls.
8. Place a slice of good bread and Provolone cheese on top, place in 250 degree oven for about 5 minutes to melt cheese.

onions, white onions, red, garlic, garlic, margarine, extra virgin olive oil, ground thyme, ground oregano, grape wine, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126283 (may not work)