Fabulous French Onion Soup
3 Large Vidalia Onions, thinly sliced
6 cloves garlic, chopped/minced
3 Tablespoons butter
1/2 cup dry, white wine
2 ounces dry sherry
1 tablespoon flour
2 - 14oz cans beef broth/stock
2 cups water
1/2 teaspoon dried thyme
salt & pepper to taste
French topping, optional
Slice onions into a large, deep skillet; add butter & brown on medium heat for 15 minutes. Add garlic, turning heat to medium-low & cooking till caramelized - about an hour. Remove from flame, add wine & sherry. Return to heat, simmering until liquid evaporates. While stirring, sprinkle in flour. Add beef broth, water & thyme. Simmer for an hour.
Note: Soup can be pureed, if desired.
French Topping for Soup
6 slices of french bread, toasted
6 slices of swiss or provolone cheese
Ladle soup into 6 ovenproof bowls, top with a slice of bread and a slice of cheese. Broil until cheese is bubbly and beginning to brown.
** This recipe was posted in one of our local newspapers, so I'm not sure who the original author is, but I'll cite the newspaper... 'Twas the Sturgis Journal from Sturgis, MI
