French Onion Soup (Dad’s Famous)

By Mcnite

This was a recipe that Dad got in college. Dad’s roommate wanted to be a French Chef and had all these French cookbooks. His name was Tommy F. I wasn’t into French food but I did like the onion soup the way Cap n Nicks made it (where I worked) so I was looking for a recipe. This came out great. It was "recipes for a restaurant" so the amounts were large and I had to cut it down.

Ingredients

• Original recipe (a lot) 1/4 recipe (about 8 servings- less if you fill bowls up)
• 8 lbs peeled and sliced onions 2 lbs
• 8 oz butter 2 oz
• 1 1/2 gal beef stock 48 oz
• 1 1/2 gal chicken stock 48 oz

Preparation

Step 1

Saute onions in melted butter until they just start to brown.
Add strained clear stocks. (I always used chicken and beef broth not stock)
Simmer 25 minutes. Periodically remove scum from the top and discard.

Cap n Nicks twist:
Make your own large croutons-while soup is cooking.
Slice french bread into 1 inch thick pieces.
Brush with melted butter, salt, pepper and parm cheese.
Bake in oven until crusty. Set aside
One slice of swiss cheese folded over one slice of American cheese per serving.

Use brown soup crocks safe for the oven. Ladle some soup into the crock with some onions. Submerge the crouton in the soup. Lay the cheese over top and sprinkle with parmesan cheese. Broil in the oven until cheese melts and bubbles. Watch closely so it doesn’t burn.

Serve immediately.