French Onion Soup and Toasted Roast Beef Sandwich's
1 medium yellow onion
1 medium red onion
1 medium leek (use white part only)
5 green onions with tops
1 garlic clove, minced
2 Tblsp. butter
40 oz. or so beef broth
1 tsp. Worcestershire sauce
1/2 tsp. nutmeg
1 cup of red wine ( I used a nice flavorful Cabranet)
Shredded Cheese ( I used a blend of parmesan and swiss)
Slices of French bread
Slice all onions about 1/4" thick. In a soup pot over medium heat, saute' onions and garlic in butter for about 15 minutes or until golden and tender. Add broth, worcestershire sauce, nutmeg and wine. (Now's a good time to pour a glass for yourself as well.) Bring soup to a boil. Reduce heat; cover and simmer for at least 30 minutes. I think the longer it simmers, the better it is. Mine simmered away for about 2 hours before we ate.
Put hot soup into oven-safe bowls, top each with a slice of french bread and a handful of shredded cheese. Place on cookie sheet and toast.
I have a "Toasting" setting on my oven, which toasts for 4 minutes and works beautifully. If you don't have that setting, broil will work just fine.
OH! Wait a minute. Get that soup back out of the oven!!! Got it? Oh good. We forgot to put the sandwich's on there.
Toasted Roast Beef Sandwich's
You will need more slices of French bread, sliced cheese and deli-sliced roast beef. I tossed a handful of roast beef right into my simmering soup for just a few seconds, pulled it back out with a fork and arranged it on top of the slices of bread. I made sure and got a scoop or two fo those yummy onions from the soup onto the sandwich's as well. Top them with a handful of shredded cheese, place them on the same cookie-sheet with the bowls of soup. NOW we are ready to put them all in the oven and toast away.