One of Mike’s favorites: French Onion Soup. He always gets french onion soup from Panera, so when I make it, I have a lot to live up to. He told me this was good, not quite like Panera, but really good. I guess that could be two thumbs up! I combined a few different recipes in order to make this pot of soup.
Ingredients: 2 lbs yellow onions thinly sliced, minced garlic to taste, 3 tbsp butter, 2 tbsp flour, 1/2 tsp bay leaf, 1/2 tsp dried thyme, 1/2 cup white wine, 2 tbsp apple juice, 8 cups beef stock, salt & pepper to taste, 2 tbsp ketchum, 1 tbsp Worchester sauce, Italian bread, sliced swiss cheese.
1. Slice onions. Sauté onions, garlic, and butter in a pan on medium high heat until the onions are soft. Add the flour and cook another few minutes.
2. Add all spices (minus the salt & pepper), wine, and apple juice, ketchup, & Worchester sauce. Simmer on medium heat, uncovered, for 10 minutes.
3. Add the beef stock and salt and pepper, cook for 20 minutes, covered.
4. While soup is simmering, slice the bread and toast (on the second day we ate this I cut the bread into crouton like squares before toasting to make it easier to eat).
5. Ladle soup into an oven safe bowl, top with bread & cheese. Place in the oven, under the broiler set to low for a 2-3 minutes.