3 large red onions, sliced thin
3 large sweet white onions, sliced thin
1 stick of butter
1 tbsp salt
2/3 c. dry white wine (or sherry)
4 tbsp. Worcestershire sauce
1 bay leaf
1/2 tsp. thyme
7 c. homemade beef stock
*I cut up some Italian bread, toasted it & stuck it into the soup before putting the cheese on top.*
salt to taste
What you do:
Put the onions in the crock pot with the 1 tbsp salt and 1 stick of butter. Set on high for 6 hours. Stir occasionally.
Once the onions are totally caramelized, you can either: a) add the remaining ingredients to the crock pot on high and cook for another 2-4 hours or if you’re strapped for time b) put the caramelized onions in a large soup pot, put in rest of ingredients, bring to a boil, then simmer for an hour.
Put some in an oven-safe soup crock and cover with 1-2 slices of provolone.
Stick in a broiler for a couple minutes until cheese is bubbly and slightly brown on the edges
*Thank you so Sarah for sharing the recipe with me, soooo good*
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