|Michael Louis Scott's Onion Soup|
Peel and mince one glove of Elephant garlic or two large gloves of regular garlic.
Peel and Slice into 1/8th inch thick slices two medium about 4 inch diameter Bermuda red onion or Spanish yellow onion.
Add about four tablespoons of olive oil to a medium 12 inch frying pan.
Add the sliced onions and minced garlic and 1/8th teaspoon of Italian spices to the frying pan and turn heat to medium high and once the ingredients start simmering sauté over medium heat for about 15 minutes and until the minced garlic and sliced onions are clear.
Add about 2 ounces of French Rene Junot white wine and sauté over medium heat for a few minutes.
Add a 14 ounce can of Swanson's chicken broth and 1/8th teaspoon of Italian spices, and dashes of garlic powder, ground black pepper, and celery salt.
Bring to a boil over medium high heat and simmer over medium heat for about 20 minutes stirring regularly until about 25% of the liquid is evaporated.
Add the onion soup to one large 20 ounce soup bowl or two 10 ounce soup bowls.
Put 40 regular cut croutons on top of the onion soup in a large bowl of 20 in the smaller bowl.
Season the top of the large soup bowl with about 2 ounces of grated parmesan cheese or 1 ounce for the smaller bowl.
Sprinkle a bit of dried parsley on top of the grated parmesan cheese.
Enjoy your onion soup!