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FRENCH ONION SOUP

French Onion Soup

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INGREDIENTS

20-Medium Yellow Onions (about 9 Pounds), Slice Thin (Using a Mandoline makes it really easy!)

4 oz Ghee (or Unsalted Butter) (Ghee is better as it will not burn and adds a good flavor)

2 TBL Olive Oil

Kosher Salt

12 oz. Boch beer (any brand, really)

2 TBL. Worchestershire Sauce

128 oz. Beef Stock (4-32 oz. cans or boxes)

49 oz. Chicken Stock

Cup Good Red Wine

Gruyere and Mozzarella Cheese Slices

Shredded Parmesan Cheese

DIRECTIONS

First list: Get Ghee and Oil very hot in a very large skillet and pour in the slice onions. Sprinkle with Kosher Salt and cook and stir until onions are golden to dark brown (I think it is best when the onions are sauteed until dark brown!) Saute slowly and stir and scrape the bottom of the skillet frequently) This will take about 15 minutes or so. Depending on the size of your skillet, it may have to be done in 3-4 batches. Keep an eye on them; don't let them burn.

Second list: Pour the above ingredients into a large (12 Qt.) stock pot and turn the heat on low.

Add to the stock, the browned, caramelized Onions. Stir.

Cup Good Red Wine

Without cleaning out the onion skillet, and leaving the heat on medium, add the Red Wine, stirring with a flat-bottomed wooden spatula, scraping up all the browned bits and onion residue. Add this Wine mixture to the big stockpot.

Grind Black Pepper over the soup and stir and let simmer for about 30 minutes.

Ladle the soup into bowls; top with a piece of sourdough Toast; then top with the Gruyere and/or Mozzarella Cheese Slices.

Broil until the cheeses are bubbly and brown.

Sprinkle Parmesan Cheese over all!

Serve with more sourdough toast and a green salad for a fantastic meal!

RECIPE BACKSTORY

Rich, beautiful caramelized onions, and plenty of them, make this soup a classic. I made it today to serve for New Year's Day. I put it in a big crock pot, with a ladle; sourdough toasts and slices of Gruyere, Mozzarella and beautiful, shredded Parmesano Reggiano will be nearby. Guests build their own soup bowls and the broiler is on and ready to melt the cheeses on the soup bowls until they are bubbly and brown. I serve a big Salad with all the dressing choices and more Sourdough Bread and Butter. Both red and white wine go well with this soup. When us girls are enjoying this soup and bread (and lots of wine); we almost enjoy football!