From the upcoming sequel to Amberly – a perfect treat for a chilly winter night’s supper – or anytime you have extra onions around!
Onion Soup Provençal:
5 – 6 onions, peeled and sliced into thin strips.
1/4 tsp. sugar
2 – 3 cloves garlic, minced
8 cups broth – either beef or chicken, or both
1/2 cup wine – either rich red or dry white
1/4 tsp. dried thyme
1 bay leaf
Toasted bread – crusty French is best
Sliced Provolone or Gruyere cheese
Step 1 – In a mid-sized crock or stock pot, sauté the onions in olive oil until well browned and soft, about 30 minutes. Add the sugar now to help the onions carmelize.
Sugar, while not required, helps onions carmelize into a rich, golden-brown hue.
Step 2 – Add the minced garlic and sauté for 1 more minute. Add the broth, wine, thyme, and bay leaf. Cover, stirring occasionally, and simmer for 20 – 30 minutes. Sprinkle as desired with salt and pepper. Remove the bay leaf.
Step 3 – Ladle the soup into oven-proof soup bowls bowls. Cover each with a slice of toasted bread and then top with a slice of cheese. Broil for 5 – 10 minutes at 400 degrees F (watch with care), until the cheese turns golden and bubbly.
Serve with a rich red wine and some warm conversation.