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Onion Soup with Smoked Provoleta

Source of Recipe


KOAA Online






List of Ingredients



• 4 Tbsp butter
  
• 4 onions, halved and thinly sliced
  
• 1 Tbsp minced garlic
  
• 8 cups beef stock
  
• Salt and fresh cracked pepper to taste
  
• 4 thick slices French bread, toasted
  
• 4 (1/8-inch) slices smoked Provolone cheese
  






Instructions



1. Melt the butter in a soup pot. Add in the sliced onions and coat all the onions with the butter. Allow the onions to set undisturbed until they begin to brown on the bottom. When brown, add a small amount of the stock to deglaze the pan. Stir until all the brown on the bottom of the soup pot is removed. Allow the onions to once again sit undisturbed.
   
   
2. When they have browned on the bottom, again add in a little beef stock and stir. After about the second time, add in the garlic. Continue to caramelize the onions at least 5 times. When the onions are very sweet, add the remaining stock. Bring to a boil, then reduce heat and simmer for an additional 30 minutes.
   
   
3. To serve: In each oven-proof bowl, place a ladle of the soup and top with a toasted French bread slice and a slice of the smoked Provolone cheese. Place the soup under the broiler until the cheese is melted and lightly browned.