French Onion Soup with Milio’s Day Old Bread
- 1/2 cup unsalted butter
- 2 tbsp olive oil regular
- 2 cloves garlic minced
- 4 cups sliced yellow onions
- 1/2 tsp granulated sugar
- 1 1/2 cups dry white wine
- 6 cups beef broth
- 2 tbsp dry sherry
- 3 tsp fresh thyme
- 2 bay leaves (bundle the thyme with the bay leaves with kitchen twine)
- 1 teaspoon Kosher salt or amount to taste
- 1/4 teaspoon fresh ground black pepper amount to taste
- 1 loaf of Milio’s Day Old French Bread (cut into 10 slices)
- 4-6 slices of provolone cheese
- 4-6 slices Swiss cheese
- 4-6 slices Muenster cheese
1. In a Dutch Oven or large soup pot, melt butter and olive oil over medium heat, add garlic and onions. Stir until they are translucent (about 10 minutes).
2. Add salt, sugar and 1/4 tsp black pepper, stir and continue to cook until the onions are a golden brown (35 minutes).
3. Add the wine and the sherry and turn the heat up to high. Stir and reduce the liquid until there’s almost none (about 10 mins).
4. Add the beef broth add the bundled thyme and bay leaves. Bring to a boil and reduce to a simmer for 20-30 minutes. Taste and adjust seasoning as needed.
5. Place the top rack in the middle of the oven. Set the oven to low broil.
6. Place 6 oven-safe bowls on a baking sheet. Ladle the soup into the bowls.
7. Place 1 slice of provolone cheese over each bowl of soup.
8. Place 2 slices of Milio’s Day Old Bread on top of the cheese.
9. Place 1 slice of swiss cheese on top and then 1 slice of muenster cheese.
10. Cook the soup bowls under the broiler for about 1 minute. Make sure to stay and watch it cook so that you can get the desired amount of crispiness for the cheese and so that it doesn’t burn.
11. When the bowls are done, top with more fresh ground black pepper and a thyme sprig for garnish and enjoy!