So for our 5 year Wedding Anniversary, I was inspired to create this version with fresh rosemary and Cabernet Sauvignon. It pairs wonderfully with a fresh Caesar salad, as a main course or as a first course.
My husband is not usually a huge fan of onions, but he was pleasantly surprised by the flavor of this dish. I hope you can enjoy it sometime!
Ingredients:
3 yellow onions, cut into 1/4 inch thick slices**
2 - 32 oz. cartons of beef stock
1/3 cup Cabernet Sauvignon
1 sprig of rosemary, leaves pulled
2 tbs. butter
1 tbs. olive oil
1 tbs. Worcestershire sauce
1 tbs. Teriyaki sauce
1 tsp. minced garlic
1 tsp. sugar
salt & pepper
Sliced Swiss cheese
Sliced french bread, toasted
Heat a large soup pot over medium-high heat. Add the butter and oil, heating until the butter has melted and begins to bubble slightly. Add the sliced onions and sugar. Stir slowly, letting the onions caramelize. This can take up to 15 minutes, but be patient! The end result is worth it.
Once the onions are caramelized, add in the wine and stir. Let it cook for 3 minutes. Sprinkle the rosemary leaves on the onions and add the garlic. Season with salt & pepper, then stir. Pour in the beef stock, stirring slowly. Increase the heat so you can bring the soup to a slow boil. Add in the Worcestershire sauce and Teriyaki sauce. Turn down the heat to medium-low and let it simmer for 15 minutes.
In a bowl, place the toasted slice of bread with a slice of Swiss cheese on top. Once the soup is ready, ladle it over the cheese and bread.
Makes 8 servings.
**Slice onions in half, then length-wise into 1/4 inch pieces. A much easier method! Or you can always use a mandolin.
*** This is summer, so I did not broil my soup at the end. If you want to, you can ladle the soup into a crock first, place the bread and cheese on top and broil for about 5 minutes. Remember to set the crocks on a cookie sheet!