(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 | bay leaf |
| 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 |
| croutons | |
| 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