Special French Onion Soup. This Is My Specialty!!!

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 large sweet vidalia onion, coarsley chopped
• 1 container of liquid beef bouillon
• 5 tablespoons butter
• 6 -8 cups water
• fresh minced garlic (at least 4 cloves)
• black pepper
• 1 slice provolone cheese
• sourdough bread, chunks dried in a very slow oven

Recipe

• 1 after chopping the onions in relatively large pieces, the key to this recipe, is carmelizing them in the butter and garlic, before adding the other ingredients.
• 2 so, add the butter to a 2 quart stock pot, melt, then add onions, and garlic.
• 3 sautee until butter is mostly gone, and onions are transluscent.
• 4 at this point you want to lower the heat to just below medium, add half of the water, and half of the liquid boullion.
• 5 let this simmer for about 30 minutes with the onion/garlic sautee.
• 6 after the simmering, add the remainder of your water, and your black pepper,and additional boullion to your taste and bring up to a rolling boil for about 10 minutes.
• 7 spoon the hot soup into large narrow mouthed soup mugs, and drop sourdough chunks into the soup.
• 8 top mug with a provolone cheese round that drapes over the sides of the opening.
• 9 place filled soup mugs on a cookie sheet under a hot broiler, and melt/brown the provolone, about 5-6 minutes.
• 10 mugs will be hot!
• 11 remove carefully, and enjoy!
• 12 serve with extra bread for dipping.