1. Heat the Olive Oil in a 6 quart Dutch oven over
high heat
2. Stir in the garlic and cook until just fragrant
3. Add the onions, season with salt and cook for
about 5 minutes, stirring often.
4. Reduce the heat to medium low and saute the
onions for another 15-20 minutes, stirring
occasionally until they are a deep amber color
5. Add the thyme, vinegar and beef.
6. Cook until the liquid is reduced by half, then
add the beef stock and bay leaf.
7. Bring to a simmer and continue to cook for 20
more minutes
8. Meanwhile, preheat the broiler and set out the
individual oven-proof soup bowls.
9. Discard the bay leaf then use a ladle to
transfer the soup to individual bowls.
10. Top with toasted bread slices, then 3-4 slices
of the cheddar cheese.
11. Broil until the cheese is bubbly and slightly
browned.
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