Cook
French Onion Soup Recipe
January 6, 2015

3 to 4  large, mild onions, peeled
2 tablespoons  olive oil
4 cups   beef broth
1  bay leaf
1/2 cup  red wine
2 teaspoons  Worcestershire sauce
1/2 teaspoon  black pepper
1  beef bouillon cube
croutons
grated Parmesan cheese or shredded white cheddar

Thinly slice the onions into rings. Cut the rings into quarters.
Pour the olive oil into a large soup pot. Add the onions. Cook and stir over medium-high heat until the onions are tender and translucent.
Combine the beef broth, bay leaf, red wine, Worcestershire sauce, and black pepper in a bowl. Add the mixture to the onions. Stir well. Bring the soup to a boil.
When the soup is hot, crumble the bouillon cube into the pot. Stir until it is dissolved.
Reduce the heat to medium-low. Cook for 20 to 30 minutes to blend the flavors.
Remove the bay leaf.
Ladle the soup into individual bowls. Top the hot soup with croutons and cheese.

(Makes 4 to 5 servings)

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