1. After chopping the onions in relatively large pieces, the key to this recipe, is carmelizing them in the butter and garlic, before adding the other ingredients. 2. So, add the butter to a 2 quart stock pot, melt, then add onions, and garlic. 3. Sautee until butter is mostly gone, and onions are transluscent. 4. At this point you want to lower the heat to just below medium, add half of the water, and half of the liquid boullion. 5. Let this simmer for about 30 minutes with the onion/garlic sautee. 6. After the simmering, add the remainder of your water, and your black pepper,and additional boullion to your taste and bring up to a rolling boil for about 10 minutes. 7. Spoon the hot soup into large narrow mouthed soup mugs, and drop sourdough chunks into the soup. 8. Top mug with a provolone cheese round that drapes over the sides of the opening. 9. Place filled soup mugs on a cookie sheet under a hot broiler, and melt/brown the provolone, about 5-6 minutes. 10. Mugs Will Be Hot! 11. Remove carefully, and enjoy! 12. Serve with extra bread for dipping. ---------------------------------------------------------------------------
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