Probably the best French Onion Soup you will ever try, this rich soup is made delicious with sweet Vidalia onions. Sherry wine and fresh bay leaves give this soup an incredibly delicious depth of flavor. Topped with a fresh crouton, and a blend of delicious, melted cheese, this soup is amazing.
8tsps.Better than Bouillon Beef Base *provides better beef flavor vs. regular cubes, or stock.
2wholefresh bay leaves
3/4tbsp.dry thyme can use fresh thyme as well
non-smoked provolone slices
Swiss Cheese slices
French bread loaf sliced into 2" thick slices
Add sliced onions to a 6-quart stock pot with butter. Over medium-low heat, caramelize onions until they take on a deep golden brown color. This will take at least 30 minutes. You will want to stir occasionally.
Add in minced garlic and cook for another minute or 2.
De-glaze pan with sherry and mix to get all the bits that might be on the bottom of the pan mixed.
Add spices, flour, vinegar, and Worcestershire sauce.
Add in beef bouillon base and water; stir.
Add in bay leaves, and thyme; allow soup to simmer for on low heat for 30 minutes.
Preheat oven to 375 to toast the bread.
Coat bread slices with butter, and garlic and bake for 3 minutes per side.
Remove bay leaves from soup carefully. Ladle soup into crocks/bowls. Add one toasted bread crouton to each.
Top each bowl with desired amount of cheese. It is okay if cheese overlaps the bowl a bit.
Broil each crock (must be oven-safe) for 1-2 minutes until cheese is bubbly. Serve warm.
Nutritional values may differ and are meant to be a guide. They represent the soup only as the toppings may vary.