4 medium sweet onions, sliced
1/4 to 1/3 cup olive oil
4-5 cloves garlic, minced
1/2 teaspoon basil
1 teaspoon ground thyme
1/2 cup red wine
1 quart beef broth
1 teaspoon salt
1/2 teaspoon pepper
1 T worcestershire sauce
1/8 to 1/4 cup marsala wine
Sliced mozzarella and/or swiss cheese, gruyere, provolone
Garlic Parmesan Toast Points (optional)
Combine onions in olive oil in a large saucepan and saute until browned over medium heat. Add garlic and cook a few minutes until garlic is done, but not burned. Season with basil and half the thyme, add red wine and reduce. Add broth and bring to a boil.
Reduce heat and season with salt (as needed), pepper, the remaining thyme, worcestershire sauce, and marsala wine. Simmer over low heat for about 20 minutes. Pour soup into individual oven proof bowls or ramekins, top with a thin slice of cheese, and bake for 10-15 minutes until cheese melts at 350-400 degrees.
Or, if serving with Garlic Parmesan Toast Points, after pouring soup in the bowl, add toast point, cover with sliced cheese and bake.
Comments: I really love French onion soup and this is a fairly quick recipe that tastes very good. I will serve with the Garlic Parmesan Toast Points either in the soup or on the side. This recipe makes about four servings and has pretty quick prep time.