French Onion Soup
Yield 2.5 quarts
5 pounds onions (white or yellow) - sliced thin
2 quarts beef stock
4 oz white wine - non sweet
2 bay leaves
4 sprigs fresh thyme
salt and pepper to taste
4 Tablespoons oil (not pictured)
2-3 provolone slices per bowl (not pictured)
1-2 slices of sourdough bread per bowl (not pictured)
Heat a heavy bottom sauce pot on high, add oil and heat up. Add in onions and DO NOT STIR for a few minutes. The onions will begin to release their moisture. As they cook down, the sugars will begin to caramelize. Add a heavy pinch of salt and begin to stir, scraping the bottom of pot consistently until the onions are a deep caramel color and reduced by 3/4. Pour in white wine and scrape the bottom of the pot to remove the flavor bits.
Add in beef stock. thyme, bay leaves and stir. Bring to a boil and reduce to a simmer for 45 min. Remove the bay leaves and thyme.
Ladle 8 oz into a heat proof bowl. Place bread on top of soup and layer the provolone. Tre heat broiler on to 500 degrees F. Place bowl under broiler to melt and become golden brown.