Yield: 2 servings
Time: 45 minutes
- One really huge onion or two medium-sized ones, sliced in half rings
- a clove or two of garlic, depending on how big they are
- a little dry white wine
- a pint of beef broth
- a bay leaf
- a little olive oil
- Sautee the onions in the olive oil until they become translucent, then add the garlic, and sautee for another few minutes
- Dump in the white wine to deglaze the pot
- Give it a few minutes to burn off, then add the beef broth, and the bay leaf.
- Let it simmer for half an hour, uncovered, remove the bay leaf, and serve with a broiler-toasted crouton and mega-cheese, if you have it, or if not, use grated parmesan.
- It's not the end of the world if you don't happen to have toasty bread, a boatload of cheese on hand, and crockpots that can go under the broiler
- It's not Kosher -- not with the beef broth and cheese. Use veggie broth and cheese, or the traditional beef broth, and skip the cheese, to make it Kosher.