French Onion Stewp

From Eric and Ryan in Brooklyn!

ingredients

1
1 Add broth, wine, and rosemary to pot. Allow to steep at room temp. As other ingredients are ready, add them to the soup pot (still without heat), until everything is ready.
2
2 Chop onions and leek. Put oil in a cold pan and add all onions and a little salt. On low, allow onions to caramelize, stirring only every 10 minutes. Takes about an hour. Add chopped shallots about half way through. Add to pot.
3
3 Cut tomatoes in large chunks. Spread on a lined baking sheet. Toss with oil, slat, pepper. Roast in 350 oven about 45 minutes. Stir them once. Add to pot.
4
4 Brown beef with a little salt and allspice. Add to pot.
5
5 Saute prosciutto in oil until a little crisp. Add to pot. Also add dry red pepper.
6
6 Turn flame on under soup to about medium. Simmer for 45 minutes to an hour. Skim off any foam that arises. Remove rosemary stems. Serve over a little pasta (if desired). Dust with parmesan. OR, put in oven-safe crocks with a slice of french bread in the bottom and gruyere on the top. Broil until bubbly.