It is that time of year again. Soup season! There is just nothing like a steaming bowl on a chilly fall day. It warms you from the inside out. One of my forever favorites is French Onion. Ironically, I actually don't care much for onions, but something about this soup just works for me. For years and years, if I were enjoying a bowl at home, I bought a can of Campbell's and threw it in the microwave. But once I tried making this for myself and saw how easy it is, and how fantastic it tastes, I don't think it's possible to go back to my old college-y ways.
4 - Tablespoons Butter (I suppose you could use margarine but I don't recommend it. Ever.)
2 - Onions (I use one red and one white but you can use whatever combination strikes your fancy.)
1 - Tablespoon Worcestershire Sauce
1/2 - Teaspoon Sugar
1 - Tablespoon Flour
4 - Cans (10.5 oz) Beef Broth
1/2 - Cup Red Wine (Use good stuff. Never cook with something you wouldn't drink.)
1/2 - Teaspoon Garlic Salt (or to taste)
1/2 - Teaspoon Salt (or to taste)
1/2 - Teaspoon Black Pepper (or to taste)
Sliced Provolone or Swiss Cheese
1. Melt the butter in a medium soup pan. Thinly slice the onions and saute in the butter at medium heat until soft. Add the Worcestershire sauce and sugar. Stir well and cook for 2 minutes.
2. Stir in the flour and mix well with onions and pan sauce. Add broth, wine, garlic salt, salt and pepper. Bring to boil. Reduce heat and simmer for 10 minutes.
3. Slice 3/4 inch pieces of French Bread. I toast mine in our toaster oven, but you can also cook in the oven at 325 degrees for about 10 minutes.
4. Fill oven-safe bowls 3/4 full with soup. Add the toasted bread and a slice of provolone or swiss cheese. Return to toaster oven or oven, 425 degrees, for about 10 minutes until cheese is melted. (You can also hollow out bread bowls. And that is a VERY tasty way to go, but the extra 400 calories kill me.)