INGREDIENTS: 5 small yellow onions
7 cloves garlic, minced
6 tablespoons butter
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 tsp onion powder
1 tsp salt
1 tsp white sugar
1 tsp cajun seasoning
1/4 cup red wine ** SEE NOTES
32 ounces beef broth
2 sprigs fresh thyme
2 bay leaves
2 tsp balsamic vinegar
french toast, sliced
cheeses ( i used Swiss, shredded Mozzarella, and shredded Parmesan)
** Seasoning measurements (besides the salt and sugar) given here are suggestions, season to your heart's content :)
In a soup pot, melt the butter and add in the onions. Saute until they are soft, about 10 minutes. Once soft, season to taste with the red pepper, garlic, onion, and cajun seasoning. Add in the salt and and the sugar, and mix well.
Saute on medium until the onions begin to carmelize, about 20-30 minutes.
When the onions are browned, de-glaze with red wine or broth, and be sure to scrape up all of the brown bits around the pot. Let this simmer for about 15 minutes to cook out some of the alcohol.
Add in the broth, thyme, and bay leaves. Bring to a simmer.
Let this simmer for about 20 minutes. Add in the vinegar and leave the pot on a low heat while you get the bread ready.
Take the sliced pieces of bread, coat both sides with olive oil, and toast until browned and crispy to your liking.
Fill an oven-safe ramekin about 3/4 of the way with soup. Lay the crispy bread, and top with cheese of your choice.
Place the ramekin on a baking sheet and place in the oven, on broil HI. Keep a close eye on it, as it will burn quickly. Broil until the cheese is melted and begins to brown on top.
Remove and let cool slightly before serving.
If you cannot or chose not to cook with red wine; you can just at easily de-glaze with the broth! Instead of the wine, pour in a little broth, scrape up the brown bits and get all that flavor, then add in the rest of the broth!