(Makes 4 to 5 servings)
|3 to 4||large, mild onions, peeled|
|2 tablespoons (30 ml)||olive oil|
|4 cups (1 L)||beef broth|
|1/2 cup (125 ml)||red wine|
|2 teaspoons (10 ml)||Worcestershire sauce|
|1/2 teaspoon (2.5 ml)||black pepper|
|1||beef bouillon cube|
|grated Parmesan cheese or shredded white cheddar|
- Thinly slice the onion into rings. Cut the rings into quarters.
- Pour the olive oil into a large soup pot. Add the onions. Cook and stir over medium-high heat until the onions are tender and transparent.
- Combine the beef broth, bay leaf, red wine, Worcestershire sauce, and black pepper in a bowl.
- Add the mixture to the onions. Stir well. Bring the soup to a boil.
- When the soup is hot, crumble the bouillon cube into the pot. Stir until it is dissolved.
- Reduce the heat to medium-low. Cook for 20 to 30 minutes to blend the flavors.
- Remove the bay leaf.
- Ladle the soup into individual bowls. Top the hot soup with croutons and cheese.
Watch The Cooking Ladies prepare this recipe on video