This one isn't one of my favorites, but it is definitely one of Patrick's! I was sick one time not too long after making this one - unrelated to the soup itself - but once I'd been through that, I just can't eat very much of it...but before that, it was delicious!
That being said, this recipe makes enough for 4 smaller appetizer style servings or two larger it's-what's-for-dinner Patrick style bowls*, so if it's more than two of you, definitely multiply this one!
French Onion Soups
Soups 1 super large or two medium sized yellow onions
2 tablespoons of butter
1 box (4 cups) beef broth
A splash of dry sherry or white wine - I like the flavor this brings to the table, so it's usually about 1/4 of a cup
1 tablespoon Worcestershire sauce
2 tablespoons fresh ground black pepper
Saute the onions in the butter until they begin to caramelize - usually about 10 minutes. Most recipes say not to let them get this far, but I think they make the soup better when they get to this flavor! Once the onions are how you want them, add everything else to the pot and mix it all up. Bring it to a boil, and then reduce the heat to low and simmer for about 10 minutes. Taste it, and usually add more black pepper and maybe some salt if you went with the low sodium broth.
Bread / Swiss Cheese "Croutons"
8 slices of french bread about an inch thick each
Swiss cheese to cover each slice of bread
Oven @ 350 (this is the default for my oven, so this is what you get!). Place the bread on a baking sheet and cover each slice with Swiss cheese. Bake until the cheese is bubbly!
We like to put one "crouton" in the bottom of the bowl and put soups on top of it, and then float another one up top! Enjoy!
* We have the most awesome soup mugs! Thanks Grammy!
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