A classic recipe. Easy to prepare and perfect with just about anything from prime rib to pork tenderloin. I pull out my trusty cast-iron dutch oven for this one. You can also pair this with a nice tossed salad for lunch.
1 32 oz. can beef broth
1 10.75 oz. can consomme
1/2 cup dry red wine (merlot or cabernet), to taste
1 large Spanish onion, chopped
1 clove garlic, finely chopped
1 tbs. Lea & Perrins® worchestershire sauce
1 tsp. Kitchen Bouquet®
4 tbs. butter
2 tbs. flour
Gruyere cheese slices
Salt and pepper to taste
In a large skillet over medium heat, brown onion and garlic until caramelized in 2 tbs. butter. Add a touch of wine to deglaze the pan.
In dutch oven, combine the broth, consomme, worchestershire sauce and remaining wine. Bring to a rolling boil. Add the onion and garlic to the pot, but save the drippings in the skillet.
Reduce the heat on the skillet and add the Kitchen Bouquet and the remaining 2 tbs. of butter. Add flour gradually and mix to form a paste. Fold constantly for ten minutes to form a roux. Add mixture to pot, reduce heat and simmer until incorporated, about one hour. Season with salt and pepper to taste.
Preheat your broiler with the top rack set about five inches away from the heating element.
Ladle servings into four 16-oz. oven-safe soup dishes over a bed of croutons, top with sliced Gruyere or Jarlesburg cheese (Gruyere is preferred) and place in your broiler until just melted, about three minutes. Remove carefully and serve.
Serves 4, about 2.75 quarts.