French Dip Soup

Preheat oven: 400 degrees

Ingredients

·        4 tablespoons extra virgin olive oil

·        4 pounds Onions (use any kind you’d like)

·        6 cloves Garlic, minced

·        10 oz white mushrooms, Sliced

·        1/8 teaspoon dried thyme

·        2/3 cup dark brown sugar, packed

·        2 cups Merlot or other red wine

·        6 cups water

·        3 tablespoons beef bullion

·        Beef Roast, cooked and shredded

·        1/4 teaspoon freshly ground black pepper

·        1/4 teaspoon salt (I use coarse sea salt)

·        6 slices French, Italian, or sourdough bread, cut into cubes

·        3/4 ounce shredded Swiss cheese

Directions

Peel and slice onions thinly. In  stock pot, over medium high heat, add  oil, onions, garlic, mushrooms and thyme to the pot and stir to coat the onions and mushrooms with the oil. Cook, stirring frequently, until onions are transparent.

Add brown sugar and stir to coat. Cook, stirring frequently, until onions start to brown (about 15 minutes), then reduce heat to medium-low, cover the pot and continue cooking, stirring frequently, until onions are browned and caramelized. Pour in red wine and cook, stirring constantly, until the wine has cooked down. Add water, bullion, and roast all at once, stirring while pouring to loosen any remaining bits of onion from the sides and bottom of the pot.

Cover, reduce heat and simmer the soup for 40 minutes. (You can stop at this point – if you want to make the soup ahead, let it cool, then cover and place in the fridge – reheating before serving)
Ladle soup into ovenproof soup cups, bowls or a large crock. Top soup with cubed bread and shredded Swiss.

Bake for 5 minutes. Remove from oven and allow to stand for 1 or 2 minutes before serving.