1 1/2 large sweet onions
3 cloves garlic
2 Tbsp olive oil
2 c beef broth
1 tsp salt
1 tsp Cavender's All Greek seasoning
3/4 c red wine (white should be fine)
2 tsp flour
1/2 tsp bouillon if you have it, but if its good broth there's no need
2 slices bread and a drizzle of olive oil (to make croutons)
2 slices cheese (I had Mozzarella, so used that, but Guillere is traditional)
makes two big bowls
Cut the onions in half lengthwise, and slice lengthwise (top to bottom) so that you get strips of onion. (mom says longitudinally. Whatever that means) Chop garlic.
Slice bread into cubes, toss with a little oil, and put them under the broiler on low. Stir these every few minutes until they are crispy. About ten minutes.
Heat a pot on medium high (i bet a dutch oven is best; but don't use nonstick) and put olive oil in bottom. Throw in all the onion and garlic and toss them with the olive oil.
Let these cook for a while, and don't worry about burning the bottom because this blackened part will make the flavor more rich. I even overcooked this part for the flavor
When the onions have turned clear, sprinkle the flour over top.
Then pour in the wine and let this simmer; stir a little at this point with a wooden spoon to scrape some of the flavor off the bottom.
Turn on broiler on High.
When you feel the wine has boiled down pour in the broth (and a tiny bit of bouillon if you have it for more flavor).
Add salt and greek seasoning and let simmer for a while. It will be a thick, dark brown color and look kind of dense with the onions.
Serve into your bowls (ramekins are the traditional thing to use, but I am just not that well equipped) and put half the toasted bread cubes on top of each bowl, then a slice of cheese to top.
Put these on a baking sheet and place under the broiler for a few minutes, until the cheese starts to bubble and brown. Take them out and sprinkle bread crumbs on top.
Enjoy! but be careful because the cheese keeps the soup really hot.