I top this rich soup with Brie, prosciutto and garlic on French bread to make it extra appealing.
—LAURA MCALLISTER MORGANTON, NC
PREP: 1 1/2 HOURS • BAKE: 10 MIN. • MAKES: 9 SERVINGS
1/4 cup butter, cubed
1/4 cup plus 1 tablespoon olive oil, divided
6 large sweet onions, thinly sliced (about 12 cups)
1 whole garlic bulb
1/4 cup dry red wine or beef broth
6 cups beef broth
1 1/2 teaspoons Worcestershire sauce
1 bay leaf
Dash cayenne pepper
Pepper to taste
9 slices French bread (1 inch thick)
1 round (8 ounces) Brie cheese, rind removed, softened
6 thin slices prosciutto or deli ham, chopped
2 cups grated Parmesan cheese
1. In Dutch oven over medium heat, melt butter with 1/4 cup oil; add onions. Cook, stirring occasionally, for 15 minutes. Reduce heat to low. Cook 45 minutes longer or until the onions are golden, stirring occasionally.
2. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off the garlic bulb; brush with remaining oil. Wrap in heavy-duty foil.
3. Bake the garlic at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.
4. Add wine to the onion mixture; cook for 2 minutes. Stir in broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
5. Place bread slices on a baking sheet. Bake at 425° for 3-5 minutes or until golden brown, turning once. Spread each slice with Brie and mashed garlic; sprinkle with prosciutto.
6. Discard the bay leaf from the soup; ladle 1 cup into each of nine ovenproof bowls. Top each with one slice of toast; sprinkle with Parmesan cheese. Place bowls on a baking sheet. Bake for 10 minutes or until cheese is melted.