Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 larges | Onions, thinly sliced |
| 6 \N | Whole cloves garlic, peeled |
| 3 tablespoons | Butter |
| 4 cups | Beef broth |
| 1 cup | Water |
| ¼ cup | Red wine |
| \N \N | Black pepper or lemon pepper |
| \N \N | Optional: grated mozzarella |
| \N \N | Or swiss cheese |
In the soup pot, saute the sliced onions in the butter until they turn a nice brown colour. Add the beef broth, water, wine, and whole garlic cloves. Cover and simmer for about twenty minutes.
Remove the garlic cloves and a few tablespoons of the broth. The garlic cloves will be soft. Put them in a bowl and mash them; add some broth, and mash them again until they've made a soft puree. Add the puree back to the soup, mixing it in well. Simmer for another ten minutes. Add pepper to taste.
Optional: sprinkle some grated cheese into each bowl of hot soup.