3 tbsp butter
3 Spanish onions, halved and sliced thin
1 white onion, halved and sliced thin
1 medium shallot, sliced thin
3 tbsp minced garlic
2 small tenderloin or sirloin fillets
salt and pepper
1 bay leaf
1 2 inch Parmesan rind
32 oz beef broth
32 oz beef stock
EVOO if needed
Italian bread
provolone cheese
Melt butter in a large soup pot. Coat fillets with pepper and a small amount of salt (I use coarse sea salt) brown on both sides, to VERY medium rare. Remove from pot. Add onions, shallot, garlic and bay leaf. Stir frequently until soft. Add Parmesan rind and liquids. Bring to a full rolling boil. Reduce to a hard simmer and cook for at least 2 hours. To serve, ladle into oven safe mugs. Turn broiler on to low. Toast bread lightly under the broiler. Place toast over soup, top with sliced provolone, put under broiler until melted and bubbly. Serve with salad on the side, we had cornichons(another of my obsessions) and these crazy green olives my Dad HAD to have.
You can use a mandoline to slice your onions, I don't. I always bleed too much with those things, really, badly!!!!!
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