1. Sauté onions and garlic in oil and butter in a large soup pot over medium heat until soft and golden brown, about 20-25 minutes. 2. Add black pepper and thyme to onions. Cook 1 minute. Then add red wine, cook about 1 minute while stirring and scraping any bits off the bottom of the pan. 3. Add water and bouillon to pot. Bring soup to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes. (Double check to see if it needs any salt and pepper added to taste). 4. In a bowl, combine cheese, basil, pepper and mayo. Spread over one side of each bread slice. 5. Ladle soup into oven-safe bowls. Top each soup bowl with bread, cheese side up, making sure to cover entire soup surface with a layer of bread. (My soup mugs are quite large, so I use 2-3 baguette slices per serving). 6. Broil 2-3 minutes until the cheese begins to melt and brown a bit. ---------------------------------------------------------------------------
Nutrition
Ingredients
