FRENCH ONION SOUP
4 Tbsp butter
6 onions, thinly sliced
1 tsp salt
1.5 cups white wine
2 Tbsp flour
8 cups beef stock
12 slices provolone cheese
sliced bread
Melt butter in a dutch oven over medium heat. Add onions and salt, and slowly let caramelize, stirring occasionally. You may have to turn down the heat if the onions are browning too quickly. This process will take 45-55 minutes (be patient!!). Once onions are caramelized, add wine to deglaze the pan. Bring to a boil, and then add flour to thicken, stirring for about 1 minute.
Slowly add broth, then black pepper. Let simmer for 5-10 minutes, adding more salt to taste if needed.
Turn broiler to high, and place individual crocks on a baking sheet. Ladle soup into crocks, and cover with sliced bread. Top with 2 slices provolone cheese, and broil until cheese is melted and golden.
Makes about 6 servings
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