French onion soup

Ingredients

• 3 tablespoons butter
• 1 teaspoon salt
• 4 large Vidalia onions, thinly sliced
• 6 C chicken broth (or 6 cups water, 4 teaspoons bouillon)
• 2 cups beef broth (or 2 cups water, 1 teaspoon boullion)
• 1/2 cup red wine
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 1 bay leaf
• salt and freshly ground black pepper to taste
• 4-6 thick slices French bread, toasted
• 4-6 slices provolone

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Preparation

• Melt butter and saute onions with salt for 30-35 minutes until caramelized and syrupy.
• Add in broth, wine, Worcestershire, parsley, thyme, and bay leaf and simmer for 20 minutes.
• Arrange bowls on a baking sheet and ladle in soup.
• Top with a piece of toasted bread then a slice of cheese and broil for 5 minutes (or until bubbly and browned).
  
• Remove VERY carefully from baking sheet and serve immediately.

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