French Onion Soup
2 large yellow onions sliced thin
butter for sauteing
1 cup Burgundy wine
1/2 cup Sherry or white wine
3 cans of beef stock
White bread toasted, cut off crust
In a Dutch oven saute' the sliced onions in butter till translucent.
Add Burgundy wine and Sherry.
Reduce to half.
Add beef stock and pepper.
Let simmer, adjust seasoning to taste.
Ladle onion soup into oven proof bowls.
Lay a piece of toast over soup and cover with a piece of Provolone.
Set under broiler till cheese melts and bubbles.
Pairs Well With
A high school friend taught me how to make this, she was cooking in a local restaurant at the time.