Ingredients
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1/4 cup butter
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3 garlic cloves, chopped
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2 leeks, white and light green sections only thinly sliced
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1/4 teaspoon salt
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2 (284 ml) cans condensed beef broth
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2 (284 ml) cans water
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1 teaspoon fresh ground black pepper
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1/2 teaspoon Tabasco sauce
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2 buns, sliced, I use multi-grain
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2 1/2 cups mozzarella cheese, shredded
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4 vidalia onions
Instructions
- In a large saucepan, melt butter.
- Chop one onion until fine. I generally use my mini-chopper. Cut the remaining onions in half, then slice.
- Add garlic, leeks and all the onions and the salt to the melted butter. Saute until soft. This should take approximately 15 minutes.
- Cover and reduce the heat. Simmer for 15 minutes.
- Add beef broth, water, pepper and tabasco sauce. Bring just to the boil.
- Cover, reduce heat and simmer for 30 minutes.
- At this point, you may continue with the recipe, or cool and store in the fridge. Great for single servings!
- To serve:.
- Preheat oven or toaster oven (good for single servings) to the broil setting.
- Ladle soup into an oven proof bowl. Top with a slice of the toasted bun.
- Spoon on a few of the onions and top with a 1/4 cup shredded cheese.
- Broil until the cheese has melted and is starting to brown.
- Enjoy!