Not Onion Soup
(Also not for the faint of heart or those who don’t like onion or garlic)
- 1 large onion – Vidalia by preference, yellow otherwise
- One medium shallot
- As much garlic as you can imagine possibly wanting (or one clove)
Melt in large saucepan but do not boil:
- 2/3 stick butter
Gently simmer the onion, shallot, and garlic in the butter until all are brown.
- Between 1/4 and 1/2 cup heavy beef broth or stock – Not too much, or you’ll accidentally make soup
- 1/2 to 1 tsp Worchestershire sauce
- 1 tsp Soy sauce
- Pepper, oregano, thyme, sage to taste
Bring to simmer, remove from heat. Pour into a small, shallow stoneware bowl – large enough to get a depth of about 1/2″ or thereabouts.
Cube or slice into 3/4″ pieces:
- Enough french or sourdough (or to your taste) bread to cover bottom of the dish
Cover onion-broth-bread generously with:
- Slices or grindings of your favorite white cheeses (I prefer provolone with a sprinkling of asiago)
Bake at 350 degrees until cheese begins to bubble and brown. If you like, broil briefly to brown the rest of the cheese.
Serve hot, carefully.