Chef Pachuco's French Onion Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 16
• 5 lbs red onions (thinly sliced)
• 1/2 cup butter (one stick)
• 1 1/2 teaspoons black pepper (freshly ground)
• 2 teaspoons sugar
• 3/4 cup all-purpose flour
• 1 cup wine (red or , i only use that which i would actually drink)
• 3 (49 ounce) cans beef broth (swanson's)
• 2 teaspoons salt
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 teaspoon marjoram
• 3 bay leaves
• 2 french baguettes (french bread loaves)
• 16 slices provolone cheese (sliced and smoked)

Recipe

• 1 melt butter in a large stockpot (6 quarts or larger). stir in sugar, herbs, and bay leaves. cook onions over a medium-low heat until golden brown (1/2 hour to an hour), stirring often (so as not to burn).
• 2 stir in flour until well blended with the onions and pan juices. add wine and beef broth. heat to boiling. reduce heat to low. cover and let simmer for 2 hours.
• 3 cut 1 inch thick slices of french baguette bread (depends on how many you are serving). toast the bread at 325 degrees, until golden brown (about 10 minutes).
• 4 ladle the soup into oven-safe bowls or crocks. place one slice of toasted bread on top of the soup in each bowl. place a piece of the smoked provolone cheese centered on top of each piece of bread. place all bowls on a baking sheet for easier handling.
• 5 bake at 425 degrees for 10 minutes, or until cheese is melted and golden brown.