Great soup! After reading a few of the reviews on the soup I decided to tweak things a little bit following their instruction. Here ya go: Put 1/2 cup butter into large saucepan, after melting, put 2 to 3 cloves of minced garlic in. Cook garlic untilit starts to turn brown, while also adding a touch of salt and pepper. Upon browning add 4 sliced vidalia onions, 1 tsp sugar. Cook on medium heat for about 1/2 hour until onions melt down and carmelize (they just about started sticking on the bottom of the pan for me at this point). Subsequently add 1 cup good red wine; I think this was the key to my soup turning out so well. I used a very good bordeaux that was left over from last night. Stir in wine and then add 1 tbsp worcestire, 2 tbsp flour, 1 cup water, and 64 ounces beef broth. Furthermore, I put a bundle of 2 bay leaves and about 5 sprigs of thyme in at this point also. From here, bring to a boil and then reduce to a low-medium heat to simmer for roughly 30-45 minutes. At the end, toast some baguette slices in the oven, rub garlic on these, and then stick'em down in the bowl of soup. Cover with a whole bunch of Gueyere (spelling?) cheese. And then put it in the oven until the cheese melts to a golden brown. Very tasty! Enjoy!
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