2 lg. onions, sliced
12 oz. sherry
1/2 gallon beef broth
2 tbsp. minced garlic
1 tsp. thyme
1 tsp. black pepper
Add all ingredients to a stock pot, bring to a boil and simmer 45 minutes.
Gratinee: In oven proof crock, fill with onion soup. Top with garlic and herb croutons and sliced provolone cheese. Bake in 350 degree oven until cheese melts and starts to brown.
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