In keeping with Maggie's Drawers Bar and Grill's original spirit:
In a large cast iron covered pot combine:
2 Vidalia Onions, tennis ball size, sliced into long strands. Trim out hard woody root portion, it's bitter.
3Tbsp Olive Oil
1Tbsp Garlic Powder
1Tsp Lowry's Seasoned Salt
1/4Tsp Ground Black Pepper
1/2 Bottle inexpensive Semi-Dry Red Wine
1Tsp Gravy Master
3Tsp Minors Beef Base
Bring mixture to a boil, simmer 1/2hr until onions are clear and soft. Add 4 cups of water, bring to a boil, turn off to cool.
Take 3 slices of Sargento's Baby Swiss cheese, roll tightly into a log, and grate finely.
Take 2 slices of plain white bread and stale them in the microwave on high, 1min per slice. Cut them into coarse croutons. Bring an iron skillet to high heat, add 2 Tbsp olive oil, medium brown the croutons.
Line a pair of large soup mugs with the croutons, ladle the mugs full of soup mixture leaving 1/2" at top, being careful to get lots of onions into the mug, sprinkle the Baby Swiss atop the soup, microwave for two minutes per cup.
Serve with the other half bottle of semi-dry red wine in glasses on the side.
Greg
In a large cast iron covered pot combine:
2 Vidalia Onions, tennis ball size, sliced into long strands. Trim out hard woody root portion, it's bitter.
3Tbsp Olive Oil
1Tbsp Garlic Powder
1Tsp Lowry's Seasoned Salt
1/4Tsp Ground Black Pepper
1/2 Bottle inexpensive Semi-Dry Red Wine
1Tsp Gravy Master
3Tsp Minors Beef Base
Bring mixture to a boil, simmer 1/2hr until onions are clear and soft. Add 4 cups of water, bring to a boil, turn off to cool.
Take 3 slices of Sargento's Baby Swiss cheese, roll tightly into a log, and grate finely.
Take 2 slices of plain white bread and stale them in the microwave on high, 1min per slice. Cut them into coarse croutons. Bring an iron skillet to high heat, add 2 Tbsp olive oil, medium brown the croutons.
Line a pair of large soup mugs with the croutons, ladle the mugs full of soup mixture leaving 1/2" at top, being careful to get lots of onions into the mug, sprinkle the Baby Swiss atop the soup, microwave for two minutes per cup.
Serve with the other half bottle of semi-dry red wine in glasses on the side.
Greg
