• 30-40 cloves garlic
• 4-5 large sweet onions
• 8 C. beef broth
• 1 Tbs. cumin
• 2 Tbs. peppercorns
• 2 Tbs. liquid smoke
• 2 Tbs. beef base
• 1 C. dry red wine
• 1 loaf French bread
• 1 10 oz. pkg. provolone cheese
• Olive oil

In a 6 quart Dutch oven over medium heat drizzle a little olive oil. Add garlic, 3 of the onions (roughly chopped) and sauté until golden and soft. Don't burn the garlic (this will make it bitter). Add 4 C. of the beef broth and bring to a low boil. Add the peppercorns, cumin, and liquid smoke. Continue to cook until everything is soft. Remove from heat.In small batches put soup into blender or use an immersion blender and puree. Return to pot. This will make a thick and rich soup base. Be careful the soup is hot and will expand out the top of a blender. Quarter and slice the remaining onions, adding to the pot along with the 4 C. of beef broth, red wine and beef base. Cover and simmer until onions are soft. Stirring occasionally.To serve, place soup into a French Onion Soup bowl, cover with a 1/2-inch slice of the French bread and 2 slices cheese. Place bowls on a cookie sheet. Put them under the broiler for just a minute to melt and brown the cheese. Serve immediately.