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Categories:
butter olive oil onions flour rosemary red wine beef stock ground black pepper baguette Provolone cheese chives garlic
Viewed: 59 - Published at: 6 years agoIngredients
- 2 tbsp butter
- 1 tbsp olive oil
- 5 medium onions
- 1 tbsp flour
- 1 tsp rosemary
- 1 cup dry red wine
- 6 cup Beef stock
- 1 ground black pepper (to taste)
- 1/2 baguette (cut into slices)
- 3 cup provolone cheese (shredded)
- 1 tbsp chives
- 1 garlic clove
Method
- To caramelize the onions.
- Heat the oil and butter in a large heavy bottomed Dutch oven or saucepan over low heat.
- Add onions.
- Cook onions stirring regularly until onions are dark golden brown color, about 45 minutes
- Increase heat to medium.
- Add rosemary and flour.
- Stir and cook for 2 to 3 minutes.
- Gradually stir in red wine.
- Let reduce for 5 to 10 minutes then add beef stock and simmer for 20 minutes.
- Finish with fresh ground pepper.
- Brush slices with olive oil and toast under broiler until lightly golden.
- Rub with garlic.
- Ladle soup into ovenproof bowls.
- Top each with toasted bread and provolone cheese.
- Broil until cheese melts and bubbles, about 2 to 3 minutes.
- Garnish with chopped chives
