French Onion Soup by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

French Onion Soup

This recipe is simple and it takes time (but it's well worth it). The trick here is to let the onions carmelize slowly, without the help of added sugar.

Ingredients:

2 to 3 lbs Medium to Large Yellow Onions - Halved and sliced to 1/4"
3Tbsp Olive Oil
2Tbsp Butter
Fresh Ground Balack Pepper
1- 8oz Can prepared Beef Consume'
2 - 8oz 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
1oz Premium Brandy
Resteraunt Style Seasoned Croutons (Large Cut-3/4")
Mix the following cheeses and set aside:
4oz Shredded Mozzerella
4oz Shredded Monterey Jack
4oz Shredded Swiss or Greuyere

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