French Onion Soup

Clean and cut onions. The julienne cut all and put in seperate container.

Sweat onions and caramelize, then deglaze with sherry cooking wine. Cook down until there is almost no wine left.

Add all 5 tbsp butter and then add garlic cloves and seasoning cook for another three minutes.

Add you veg stock and bring to boil for 20 minutes. Then let simmer for additional 20 minutes.

Remove from burners and ice want to have proper heating and cooling temperatures.

Cut three loafs of French baguette at a bias and you should get 8 slices per loaf. Season bread with salt, pepper, red flakes, and shredded provolone. And bake until crispy. This will go on top of soup before it's served, as a delicious garnish.