2 large red onions (thin sliced with a mandolin)
1 (dry mix) au jus pack
6 cups water
1 cup Chardonnay
3 whole cloves garlic (slightly pressed/crushed)
1 tbsp garlic powder
1 tbsp black pepper
1.5 tbsp course sea salt
3 tbsp butter (for sauteeing)
3 tbsp butter (for buttering both sides of bread)
2 tbsp olive oil
White bread for croutons (1 per bowl)
Swiss cheese slices (2 per bowl)
Step one: in a large skillet, sautee onions, butter & olive oil. Season with garlic powder, pepper & salt.
Step two: in a stock pot, add dry au jus mix, water, garlic cloves & bring to a boil. Add the wine & sautéed onions & let simmer.
Step three: butter both sides of bread, season with garlic powder, place on an elevated rack on your baking sheet. Bake 350F/8 min.
Step four: (take 3 garlic cloves out)- fill your soup crocks, top with crouton, 2 pieces of Swiss cheese & broil until golden & bubbly!
This batch made 7 bowls.
45 min start to finish
Happy Cooking!
Xo j
💚