|
1/2 cup (1 stick - okay, I used 2 sticks) butter
|
|
4 Sweet onions (Vidalia or Washington), sliced thin
|
|
4 garlic cloves, sliced thin
|
|
3 Shallots (NOT SCALLIONS), sliced thin
|
|
1 to 1 1/2 cup Cabernet or Mouton Cadet
|
|
1/2 cup of Sherry - or more to taste
|
|
5 cans beef broth (College Inn is less salty)
|
|
1 teaspoon Dijon mustard (A MUST)
|
|
2 loaves French Bread, sliced 1 1/2 inch thick toasted with garlic and butter
|
|
Sliced Provolone, Swiss or Gruyere to top
|
|
This makes about 4 - 5 quarts - so adjust accordingly
|
|
Melt butter in heavy large saucepan over medium heat. Add onions and sauté until very tender and light brown, about 45 minutes to an hour. Add and garlic and shallots, cook on low for another 10 to 15 mins. Add wine and sherry, cook down a little bit, then add Dijon mustard and simmer until reduced to glaze, about 3 minutes.
|
|
Stir in beef broth. Simmer 20 minutes. Season to taste with salt and pepper (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)
|
|
Preheat broiler. Ladle soup into broiler proof bowls. Top each with slice of toast and cheeses.
|
|
Broil until cheeses melt and bubble
|
