Chef Richard Fitch of Old Towne Country Buffet, Greenwood
Yield: Six, 10 oz. servings.
- 3 large onions
- 1 quart beef stock
- 1 quart chicken stock
- 1 tablespoon Herbs De Province
- 1/4 cup freshly chopped garlic
- 3 cups Merlot wine
- 1 tablespoon cracked peppercorn
- bay leaf
- 2 cups mozzarella cheese, shredded
- 1 cup provolone cheese, shredded
- 1 cup parmesan cheese, grated
Mix all the cheeses together
Julianne the onions, then place in a hot, large, heavy bottom, 4-quart stock pot. Sauté onions until they start to caramelize and have reached a rich, golden brown. Be careful not to burn onions as this will give the soup a bitter flavor. Add chopped garlic, Herbs De Province, and bay leaf and continue to sauté. Add beef and chicken stock. Bring to a boil. Reduce heat to a slow simmer. Add Merlot wine. Continue to cook for one hour. If flavor becomes too strong, add water to taste.
Place soup in soup crocks and top with croutons and cheese mixture. Bake in 350 degree oven until golden brown. Serve hot and bubbly.