Cooking Instructions
- 1
In a large stock pot on medium heat, add olive oil
- 2
Add onions and stir. Stir every few min for 20 min.
- 3
Add butter. Turn heat to medium high, continuing to stir every few min. For another 20 min
- 4
Add a good pinch of salt, then add red wine to deglaze the pan, turn heat down to medium low.
- 5
Toss in garlic, bay leaf, basil, worceshire and then beef broth. Stir well.
- 6
Once almost boiling, turn heat to low, cover and simmer 30 min
- 7
Turn oven on to 350, slice French bread about 1 inch thick. Brush with a bit of olive oil and top with garlic powder
- 8
Pop in the oven 10 minutes, then top with a slice of cheese. Back in the oven on broil for 5 min.
- 9
Ladle soup into bowls, top with bread covered in cheese.
- 10
BAM! Better than any restaurant. I think ;)
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