Saute' onions, Ellbee's, Worcestershire sauce and unsalted butter in stock pot. Do not brown onions, cook until they are clear about 8-10 minutes, Add broth, simmer for 45 minutes.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer) top with a slice of provolone. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Serve with some amazing Ellbee's grilled cheese sandwiches and everyone will be happy!
Garnish with green onions. Even better the next day, yummm
Turn stove on medium, put lid on and check every 15 minutes, stir, put lid back on.
Only add water if needed. It should make it's own juice. Continue to stir every 15 minutes until meat shreds. It's done. Great pick for a holiday meal, and the left overs are amazing for French Dip sandwiches or beef nachos, shepards pie and it goes on and on. We served this at our daughter's wedding, it was a hit!
Soak plank in water for at least an hour before using. Preheat grill for medium-low heat. Combine all ingredients except scallops, in a small bowl. Put scallops in mixture and toss until coated. Place plank directly over fire for 5 minutes, turn. Lay sea scallops on hot side of plank. Allow to cook for 35-40 minutes. Remove from heat and serve.
Slowly melt butter in sauce pan on low. Add Ellbee's and sauté' until golden. Add cream or milk and cream cheese stirring until creamy and starts to thicken, remove from heat. Add Parmesan cheese. Pour over anything. We keep this in our frig for a quick staple for the kids to use over broccoli, chicken or pasta