Onion Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 3 lbs onions
• 2 tablespoons light margarine
• beef bouillon
• worcestershire sauce
• sourdough bread
• 2 cloves garlic, chopped
• 2 sprigs fresh thyme
• 1 whole bay leaf
• 1/4 cup dry wine
• 1/4 cup port wine
• grated gruyere cheese (optional)

Recipe

• 1 slice the onions very thinly (very important).
• 2 melt margerine over low heat and add onions.
• 3 cook over low heat for 1- 1 1/2 hours until carmelized, stirring every five minutes.
• 4 add garlic, thyme and bay leaf
• 5 this will make about 3 cups of onions.
• 6 for each cup add one cup of broth made from the boullion.
• 7 combine with 1/2- 1 tbsp of worcestershire sauce (to taste). add dry wine and port wine
• 8 remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup.
• 9 garnish with grated gruyã¨re cheese (optional)
• 10 freeze the onions in one cup portions so you can make fresh soup whenever you want it.