French Onion Soup

French Onion Soup

2 Tb. butter and 1 Tb. olive oil

6 medium onions, chopped

1 - 2 cloves garlic, finely chopped (optional)

8 cups beef stock (3 cans beef broth and 3 cans water)                                
1 tsp. Worcestershire sauce

Salt and pepper to taste

6 slices French bread

10 oz, Gruyere or Swiss cheese, grated

1. Melt butter with the oil in a large heavy-bottomed saucepan over medium heat. Add the onions. Cook slowly, stirring often until the onions turn a deep, golden brown. Don’t hurry. The rich flavor comes from cooking the onions slowly so their natural sugar caramelizes, then brewing them with the stock.

2. Add garlic half way through browning process if using.

3. Add stock and bring to boil. Lower heat and simmer for 45 minutes.

4. Toast the bread under broiler on one side. Turn over and top with cheese. Broil until cheese melts.

5. Place a piece of toast in each of 6 warmed bowls, ladle hot soup over. Serve at once.

6. Or Ladle soup into oven safe bowls. Place a piece of toast on top and generously sprinkle on the cheese. Broil until cheese melts and forms a crust.

Yield: 6 servings

Instead of 6 regular onions try using;

            3 large yellow onions,

            1 medium red onion

            1 medium leek, white part and only a small part of light green stem

            5 green onions with tops