French Onion Soup - Improvised

I was in the mood for soup again today.  Pretty soon it'll be spring and summer and we won't be eating soups much.  I have some huge croutons I made already out of leftover bread, and I have some beef consomme, sweet onions, and provolone.  I'll improvise and make about 2 servings.

Slice a large, sweet onion into rings.  Heat a skillet to medium and add a drizzle of olive oil and 2 T butter.  When the butter melts, add your onions and turn heat to low.  Cook the onions on low for about 30 minutes, stirring every so often and getting them to a caramelized state, a dark golden color, and then deglaze the pan with 1/4 cup of red wine or sherry.  Stir and cook another 15 minutes or so to absorb most of the wine and cook the onions even further.

Add broth (for just one or two servings, a small can of consomme or a cup and a half of broth will do).  Season with salt, pepper and a sprig of thyme or some ground thyme, just a pinch.  Reduce slightly over a simmering heat for 30 minutes.

In oven proof crocks or dishes, place one or two large croutons, or a handful of small croutons, and then ladle the soup over the top, making sure you get an even amount of onions in each.  Cover with a piece of cheese and bake in the oven at 450 until the cheese starts to bubble and brown, about 10 minutes.  Carefully remove the bowls and serve, warning your guests about how hot it will be.

Yum!