There are two key elements to a really good onion soup; lots of carmelized onions and a really good beef broth. The rest; cheese, wine and toast are complimentary.
Ingredients
1 loaf, French or Italian type bread
6 onions*, sliced thin, carmelized
4 tablespoons butter*
1 pound beef, any cut with bones included
1 quart applesauce
2 quarts water
8 teaspoons Mrs Miller's* beef flavored soup base
1 bay leaf*
1 teaspoon thyme*
1 clove garlic*
½ teaspoon paprika*
¼ pound Swiss cheese
Instructions
In a crock pot or covered pan add beef, applesauce and water. If you are using the crock pot turn on high and let cook until you are ready to prepare soup later in the day. In covered pan, place on smallest burner at low to simmer for several hours. You want to cook the beef until it is tender and easily breaks into small peices.
Approximately 45 minutes before you wish to have your soup ready, thinly slice onions, stem to root. In a skillet or wok, add butter and onions and cook at low to medium heat until fully carmelized (brown). This will take about 30 minutes or more.
Put beef and broth in a large sauce pan. Using a fork break up meat into tiny peices and remove bones; add soup base,bay leaf, thyme, garlic, and paprika. Bring to a boil, cover and turn to low until onions are ready.
Add carmelized onions to broth, stir well and remove from heat.
Cut bread on an angle to make long slices and toast. The toaster works fine.
Laddle soup into individual bowls and top with cheese. Place bowls on a cookie sheet and broil in the oven until the cheese bubbles and becomes slightly golden.
Remove from oven.
With a knife gentle move cheese to the side and place toasted bread into the soup leaving some to show.