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Instructions |
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Peel and thinly slice the onions. Mince the garlic. Melt butter in a heavy bottomed 3 quart pan. Put garlic and onions in the pan and sprinkle with the tablespoon of sugar. Saute on medium for 15 to 20 minutes, until the onions are golden brown and carmelized.
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Add marsala wine and turn up the heat a bit, bringing to a boil for several minutes. Then add the beef stock. Crumble the dried herbs finely or crush with a mortar and pestle and add to the broth and bring to a boil for 5 to 10 minutes. Adjust seasoning with additional broth, salt and/or a few grinds of black pepper if needed.
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To assemble soup you need heat proof bowls, glass or heavy ceramic work well. Ladle soup into bowls leaving 3/4 inch at the top. Float two of the thin baguette slices on top of each bowl, and then sprinkle the shredded cheese across the floating baguette slices.
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Place bowls on a baking sheet with a lip and slide into the oven under a hot broiler. Broil for three minutes or until the cheese is bubbly. Serve immediately.
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| Serving
Suggestions |
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Serve with a hearty salad and a glass of crisp white wine for a winter meal
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Originally Submitted
12/1/2012
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