1/2 pound of some kind of beef with bones
2 Tbsp. Olive oil
2 Tbsp. butter
8 medium sweet onions, sliced thin (Vidalia or Texas 1015)
2 cloves of garlic, minced
1/2 teaspoon of dried thyme
Salt and Pepper to taste
1/4 cup cognac
6 oz. red wine (cabernet sauvignon)
1 quart beef stock
1 quart chicken stock
1 tsp Worcestershire Sauce
1 tsp Tabasco sauce
2 bay leaves
1 loaf of crusty French bread
Sliced mozzarella cheese
Heat a large pot over medium high heat. Add olive oil and butter. Season the beef with salt and pepper and then brown the beef well, and remove form pot.
Lower heat to medium low, and add the onions in several batches, salting between each batch to draw out the moisture from the onions. Stir occasionally until the onions are caramelized to a deep brown. Add garlic and cook for about 1 minute.
Deglaze pot with cognac, letting the alcohol cook out. Stir in thyme, and add the beef stock, chicken stock, wine, Worcestershire sauce, and Tabasco. Add the beef back to the pot, along with the bay leaves, and bring to a boil. Once the soup has boiled, lower the heat and simmer for about a half an hour.
While the soup is simmering, slice the baguette on a bias and toast both sides under the broiler on a cookie sheet. Once both sides have turned golden brown, and sliced cheese to on side and return to the broiler, and cook until brown and bubbling.
Serve soup hot, and float cheese toast cheese side up in the soup. Do not serve meat.
Serves a lot.