My version of Onion Soup.

6 - Big Vidalia Onions, peeled and sliced thin
4 - Garlic Cloves minced
1 Quart - Beef Broth
3 TBS - Olive Oil
2 TBS - Worcestershire Sauce
2 TBS - Flour
2 - Bay Leaves
1 TSP - Thyme
Gruyere Cheese - If you can't find it substitute with Fotina, Provolone or Swiss
1 - Baguette Sliced
Salt and pepper

Add olive oil in a heavy pot or skillet along with the onions, garlic, bay leaves and thyme and cook over medium heat. Once onions begin to soften, add salt and pepper to taste and contine to cook until the onions are fully caramelized and soft, 45 minutes to 1 hour.

Once onions are soft and caramelized, add flour and continue to cook for approximately 5 minutes or until the flour is fully incorporated with the onions. Slowly add in beef broth stirring constantly and scrapping all of the goodness off the bottom of the pan and bring to a light boil. Reduce heat and add worcestershire and salt and pepper to taste and let simmer 30 minutes or until ready to serve.

Add soup to oven safe crocks, add baguette and cheese on top and put under the broiler until cheese is melted and golden.

Screw the broiler.

That's what you have the propane torch for! And here you thought it was to light your charcoal. :-p

thanks much Larry, I'll be doing this sooner rather than later

I'd like to try the onions in CI skillet on the performer with some smoke wood ... not too heavy

could be a use for brisket foil juice, depending on rub I think

quote:

Originally posted by Shawn W:
thanks much Larry, I'll be doing this sooner rather than later

I'd like to try the onions in CI skillet on the performer with some smoke wood ... not too heavy

could be a use for brisket foil juice, depending on rub I think

I like the way you're thinking Shawn, both would be great additions! Foil juice from a simple salt and pepper brisket would be perfect!

Thank you for the recipe!