| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 45 min | 60 min |
Servings
2
Ingredients
2 piece Bread About the size of the opening of the bowl
2 tablespoons Butter
1 teaspoon Garlic finely chopped
2 tablespoons Butter
10 ounce Onions thinly sliced
1 tablespoon Sherry
2 tablespoons All Purpose Flour
10 ounce Beef stock
8 ounce Chicken stock
1 Bay Leaf
1/4 teaspoon Fresh Thyme
TT Salt and Pepper TT=To Taste
4 slice Provolone cheese
Directions
Crouton: Place the butter and garlic into a sautee pan over medium heat. Put the bread into the pan until toasted and golden brown, flip the bread over toast until golden brown. Hold for later use. Soup: Heat butter until melted in a 2 qt sauce pot. Add onions and cook over medium heat until golden brown. Do not rush this process by raising the heat, it will take time about 10-15 minutes but it will be worth it as this is the base to the soup. Deglaze with sherry making sure it is all cooked off before you add the stock. Add in the flour and stir until it is all mixed in. Add stocks, bay leaf and thyme bring to a boil and reduce to a simmer for approximately 25 minutes. Adjust the seasonings with salt and pepper. Assemble: Divide the soup between two crocks. Top each with a crouton and two slices of cheese. Place under a broiler or in a 400 degree preheated oven until the cheese is melted and has a little color to it. Enjoy!
