Special French Onion Soup. This is My Specialty!!!

1. 1

   After chopping the onions in relatively large pieces, the key to this recipe, is carmelizing them in the butter and garlic, before adding the other ingredients.

2. 2

   So, add the butter to a 2 quart stock pot, melt, then add onions, and garlic.

3. 3

   Sautee until butter is mostly gone, and onions are transluscent.

4. 4

   At this point you want to lower the heat to just below medium, add half of the water, and half of the liquid boullion.

5. 5

   Let this simmer for about 30 minutes with the onion/garlic sautee.

6. 6

   After the simmering, add the remainder of your water, and your black pepper,and additional boullion to your taste and bring up to a rolling boil for about 10 minutes.

7. 7

   Spoon the hot soup into large narrow mouthed soup mugs, and drop sourdough chunks into the soup.

8. 8

   Top mug with a provolone cheese round that drapes over the sides of the opening.

9. 9

   Place filled soup mugs on a cookie sheet under a hot broiler, and melt/brown the provolone, about 5-6 minutes.

10. 10

    Mugs Will Be Hot!

11. 11

    Remove carefully, and enjoy!

12. 12

    Serve with extra bread for dipping.

* Per serving · 4 servings · Values may vary.

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