Marsala is the secret to French onion soup. Don't skip it when you make this classic soup.
Butter | Onions | Beef Stock Marsala Wine | Thyme Sugar | Malt Vinegar Croutons | Provolone Cheese Swiss Cheese | Parmesan
Bring beef broth to a boil in a large pot. Add marsala wine, thyme, sugar and vinegar. Reduce heat and simmer for 5 minutes.
Saute onions in butter until translucent. Add them to the beef broth and season with salt and pepper to taste. Ladle soup into oven-safe bowls or ramekins and place a handful of croutons in each. Sprinkle on Parmesan and Swiss cheese then layer 2 slices of provolone on top.
Place bowls on a cookie sheet and broil until the cheese bubbles and turns golden brown. About 5-7 minutes.
The marsala wine and sugar are my secret ingredients to this french onion soup. It’s worth the trip to the liquor store to get the wine.