FRENCH ONION SOUP

By mollydahma

Ingredients

• Mix the following cheeses and set aside:
• 2 to 3 lbs Medium to Large Yellow Onions - Halved and sliced to 1/4"
• 3 Tbsp Olive Oil
• 2 Tbsp Butter
• Fresh Ground Balack Pepper
• 1- 8 oz Can prepared Beef Consume'
• 2 - 8 oz Cans prepared Beef Broth (I've tried many broth variations, even home made, but prefer good ole Campbells).
• 1 Cup Water
• 2 TBsp Worstershire Sauce
• 1 oz Premium Brandy
• Resteraunt Style Seasoned Croutons (Large Cut-3/4")
• 4 oz Shredded Mozzerella
• 4 oz Shredded Monterey Jack
• 4 oz Shredded Swiss or Greuyere

Details

Adapted from recipesecrets.net

Preparation

Step 1

Heat oil and butter in a dutch oven, 8 - 10 Qt. On HIGH heat, add onions and fresh ground pepper to taste, cook until onions are slightly softened.
Lower heat to Med/Low, cover and cook slowly, stir frequently, do not let the onions burn. It will take at least six hours, but the onions will carmelize in their own sugars (Do NOT cheat and add sugar!). When they are reduced to a deep, dark brown carmelized texture, add the Consumme', broth, worsteshire sauce and brandy.
Let simmer to combine flavors for 20 minutes.

Fill 4 french onion soup bowls with the soup, drop about enough croutons on each to cover the tops and sprinlke the cheeses. Place under a broiler until cheese is brown to your liking and serve.

You will be pleased how the brandy adds to the flavor.
Enjoy