Classic French Onion Soup
- 3 onions, extra-large Mayan-Vidalia type
- 12 cup dry marsala wine
- 32 ounces beef stock
- 1 12 cups water
- 1 12 teaspoons Worcestershire sauce
- 1 baguette, cut diagonally into 1-inch slices
- 1 cup mozzarella cheese, finely shredded
- salt and pepper
- 1 bay leaf
- 1 tablespoon olive oil
- Peel and slice onions about 1/4" thick.
- Caramelize the onions in the olive oil in a large, heavy soup pot.
- This should take about 15 to 20 minutes.
- Onions should be soft.
- Add the sherry or marsala.
- Simmer gently for 3 to 5 minutes.
- Add stock, water and bay leaf.
- Stir well.
- Season to taste with salt and pepper.
- Bring to a boil.
- Reduce heat to a simmer.
- Simmer gently for about 15 - 20 minutes.
- Remove bay leaf.
- While soup simmers, dry the bread in a 400 degree oven, just until it begins to brown slightly and is crisp throughout.
- Cool briefly.
- Sprinkle the toasted bread with the shredded cheese.
- Return to oven and bake until cheese melts.
- Serve soup piping hot with 3 cheese toasts floating on top.
onions, marsala wine, beef stock, water, worcestershire sauce, baguette, mozzarella cheese, salt, bay leaf, olive oil
Taken from www.food.com/recipe/classic-french-onion-soup-442366 (may not work)