bonnie’s french onion soup

How To Make bonnie’s french onion soup

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  1

  Peel the onions and cut them in half. Slice them very thin. Choose large sweet onions.
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  2

  Melt butter in a Dutch oven over medium heat. Add the onions to the Dutch oven and toss the onions around until they are coated with the butter. Cook uncovered. The onions will cook down. Stir about every five minutes so the onions don['t burn.
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  3

  Remember slow and low is the way to go. Resist the urge to turn up the heat. You don't want to burn the onions. This is going to take about 40 minutes or more until the onions are caramelized a deep rich golden brown.
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  4

  Once the onions are caramelized, add in the garlic and stir for two minutes, then add two tablespoons of flour, mixing it in with the onions and garlic. Next, add the beef broth, scraping up the bits from the bottom of the Dutch oven and bring the broth to a boil.
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  5

  Add the Marsala wine, thyme, bay leaves, and marjoram. Add salt and coarse ground pepper, adjust seasoning. Stir. Turn the burner to low simmer and cover. Simmer for 20 minutes on low.
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  6

  I use these little casserole dishes or ramekins will do. Anything that is oven proof. Place your baking dishes on a pan for easier and safer handling.
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  7

  Turn the oven on to Broil. Ladle up the soup into the baking dishes. Fill it with soup about a half inch from the rim of the dish.
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  8

  Add bread, or croutons, or baguettes, (We lightly toast ours in the toaster first.) Then add the cheeses and broil.
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  9

  Place the pan with the baking dishes on the top rack under the broiler. Watch them carefully. It only takes about five minutes!
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  10

  Here is how it looks! Enjoy!
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