Thursday, January 1, 2009

French Onion Soup

2 large sweet onions, sliced thinly and quartered
2 cloves of garlic, chopped
1 T sugar
1 tsp. thyme
1 cup sweet marsala wine
1 qt. beef broth
2-3 T Olive oil

Mozzarella or Provolone cheese
Parmesan *optional

Slice onions very thin and quarter them.  Sautee in oil over medium heat.  Do not char the onions; let them caramelize gently, stirring often. After about 2 minutes, add in the thyme and salt/pepper. Let them cook for another 5-7 minutes and then add the sugar and garlic.  Continue to let them cook until they become a light caramel color.  Add in the marsala wine and turn up the heat to high.  Let simmer for about 5 minutes and add in the beef broth.  Stir and let cook for another few minutes until the flavors blend and the soup is steaming hot.

Ladle into fire safe bowls and top with croutons and slices of cheese.  Broil for 1-2 minutes until the cheese is melted and begins to brown slightly.  Garnish with some parmesan.

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