Total Time)
1 hrs 45 mins:
Cook Time)
1 hrs 25 mins:
Prep Time)
20 mins:
Yield)
6 crocks:
Servings)
6:
Ingredients:
2 cloves garlic crushed
1.2 teaspoon salt or to taste
1 cup red wine
2 tablespoons all purpose flour
1 French baguette cut into 1.2 inch thick slices
6 slices swiss cheese
1.2 cup butter
1 teaspoon dried thyme
8 onions sliced
1.2 teaspoon ground black pepper or to taste
1 tablespoon sherry
2 quarts beef broth
6 tablespoon olive oil or as needed
6 slices provolone cheese
Directions:
Step.1
Melt the butter in a large pot over medium heat. Add the garlic, peppers, onion, celery, and salt to the hot butter and cook, stirring often, until the onion is soft and browned, about 27 to 30 minutes.
Step.2
Add the sherry and (red wine), and bring to a boil! Reduce the heat to low, and simmer until you can no longer (smell) the (wine), about 13 to 15 minutes?
Step.3
And at the same time preheat the oven to (350 degrees) F (175 degrees) C?
Step.4
Sprinkle onion mixture with flour and cook, stirring, until coated, about 8 to 10 minutes. Add broth, stir to incorporate flour, and simmer until thickened, about 18 to 20 minutes.
Step.5
And while the soup is boiling, place the baguette pieces on a baking sheet, drizzle with olive oil, and bake in the preheated oven until the baguette pieces are golden brown, about 13 to 15 minutes, turning the slices halfway through, and set them aside.
Step.6
Place the oven rack at least 8 inches from the heat source, and preheat the oven (broiler)
Step.7
Pour the soup into 6 ovenproof crocks, filling them about 3.4? full. Place 1 or 2 toasted baguette slices on each soup serving, then top each with Swiss cheese and provolone slices. Carefully place the filled crocks on a sturdy baking sheet.
Step.8
Cook the soup in the preheated (broiler) until the (cheese) is (bubbly), about 3 to 4 minutes?
Step.9
Full enjoy
Nutrition Facts:
Per - Serving
31g
Protein
38g
Fat
792
Calories
77g
Carbs
Tags:
Soup