Ingredients
- 2 tablespoons butter salted or unsalted
- 5 large white onion white or sweet, sliced
- 48 ounces beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon ground cayenne pepper
- ½ teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic clove minced
- 8 ounces Amish egg noodles
- optional: shredded Provolone or Swiss cheese
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.2 tablespoons butter
- Add sliced onions to the pan. Cook on medium heat until caramelized stirring regularly. They should be a rich golden brown color.5 large white onion
- Add broth and deglaze the pan scraping all the brown bits of flavor off the bottom of the pan. Add Worcestershire sauce, cayenne pepper, thyme, salt, black pepper, and garlic. Stir.48 ounces beef broth,1 tablespoon Worcestershire sauce,½ teaspoon ground cayenne pepper,½ teaspoon dried thyme,1 teaspoon salt,1 teaspoon black pepper,1 teaspoon garlic clove
- Bring the mixture to a boil and add the noodles, turn the heat to low where the soup is at a low boil. Cook for 15 to 20 minutes or until the noodles are cooked al dente.8 ounces Amish egg noodles,optional: shredded Provolone or Swiss cheese
- Serve and top with cheese if desired
