In a 6 quart Dutch oven over medium heat, drizzle a little olive oil. Add garlic, 3 of the onions (rough chopped) and sauté until golden and soft. Don’t burn the garlic (this will make it bitter). Add 4 cups of the beef broth and bring to a low boil. Adding the pepper corns, cumin, and liquid smoke. Continue to cook until everything is soft. Remove from heat.
In small batches put soup into your blender or use an immersion blender and puree. Return to pot. This will make a thick and rich soup base. Be careful the soup is hot and will expand out the top of a blender.
Quarter and slice the remaining onions, adding to the pot along with the 4 cups of beef broth, red wine and beef base. Cover and simmer until onions are soft, stirring occasionally.
Place soup into a French Onion Soup bowl, cover with a 1/2” slice of the French bread and 2 slices cheese. Place bowls on a cookie sheet. Put them under the broiler for just a minute to melt and brown the cheese. Serve immediately.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.