Zesty Onion Soup

Directions

• 1

  In a large, heavy pot, add the 2 tablespoons of olive oil and the 6 tablespoons of butter and heat to medium heat.
• 2

  As soon as the butter melts, add the onions, garlic and jalapeños. Lower the heat slightly and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
• 3

  Cook the onions for 45 minutes, stirring often until the onions start to caramelize and all of the butter evaporates.
• 4

  For the next 30 minutes, you will add 1/2 cup of reserved water a little at a time, stirring often until the water evaporates. This process will help the onions to caramelize even further.
• 5

  When the onions are ready, add 6 cups of beef broth, 1/2 cup white wine, 1/8 cup sherry cooking wine, 3 tablespoons vinegar and 2 bay leaves. Bring to a boil; reduce heat and taste for salt. Continue cooking at a low simmer for 25 minutes.
• 6

  Slice the bread into 12 equal slices. Toast in a preheated pan at medium heat for 3 minutes per side, and set aside.
• 7

  Remove soup from heat and preheat the broiler for 5 minutes. Place your six ramekins onto a baking sheet. Ladle 1 cup of soup per ramekin, add 2 slices of bread, pushing them down into the soup slightly, so they cover the surface of the soup.
• 8

  Top each soup with 1/3 cup of shredded mozzarella. Cook under the broiler for about 2 to 4 minutes or until cheese browns slightly.
• 9

  Remove from oven and let stand for 5 minutes before serving. It will be extremely hot. Garnish with green onions and hot sauce.