French Onion Soup II

• 12 cup butter
• 6 large onions, sliced 1/4 inch
• 4 large garlic cloves, chopped
• 2 dried bay leaves
• kosher salt
• fresh ground black pepper
• 1 tablespoon red wine vinegar
• 1 cup dry red wine
• 14 cup all-purpose flour
• 8 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 baguette, sliced 2 inch thick
• 18 slices provolone cheese or 12 lb provolone cheese

1. In a large Dutch oven, over medium heat, add the butter and when melted, add the onion, garlic, bay leaves and season with salt and pepper.
2. Cook until the onions are caramelized, about 25 to 30 minutes.
3. Preheat the broiler.
4. To the soup, add in the vinegar and cook for 1 minute.
5. Add in the wine and bring to a boil.
6. Reduce the heat to medium-low and simmer until the wine evaporates about 5 to 6 minutes.
7. Remove the bay leaves then sprinkle in the flour while stirring.
8. Cook stirring for about 3 to 5 minutes.
9. Add in the broth and Worcestershire sauce and bring to a boil.
10. Lower heat to low and simmer for about 10 minutes.
11. In the meantime, place the baguette slices on a baking pan.
12. Place under the broiler and toast until golden brown on both sides, about 1 to 2 minutes.
13. Remove from broiler; (do not turn off broiler) and place 1 baguette slice into each bowl.
14. Season the soup with salt and pepper if needed.
15. Ladle the soup over the baguette then place 3 slices of cheese on top.
16. Place the bowls on the baking pan and place under the broiler and cook until bubbly and golden brown, about 2 to 4 minutes.
17. Serve immediately.

butter, onions, garlic, bay leaves, kosher salt, fresh ground black pepper, red wine vinegar, red wine, flour, beef broth, worcestershire sauce, baguette, provolone cheese

Taken from www.food.com/recipe/french-onion-soup-ii-520912 (may not work)