French Onion Soup

8 onions, peeled, sliced thin (recipe calls for white onions but family prefers yellow)

3 tablespoons butter

7 cups beef stock or Bouillon

1 cup chicken stock or Bouillon (recipe called for all beef but we like little chicken also)

4 tablespoons dry white wine

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 cups of grated gruyere or grated swiss or grated mozzerella & parmesan cheese

(that you grate yourself)

8 small slices of toasted fairly hard french bread

To Cook: In a large, heavy kettle, simmer the onion slices in the butter until they are lightly browned. This may take some time and I really like to brown mine sometimes until golden brown. You may start on top of stove and then transfer into oven if you wish to brown without having to stir so much. That is your choice. They do carmelize very beautifully in oven.

Stir in the beef stock, wine, salt and pepper and simmer for 20 minutes. You may keep this on low or warm until ready to serve.

When ready to serve:

Slice and toast the french bread

This recipe makes 8 small bowls or about 6 larger soup tureens

Place about a tablespoon of grated cheese in bottom of bowl

Place bread into bowls

ladle soup in and when the bread rises to the top sprinkle with grated cheese.

Place in oven preheated at 375 degrees for 5 minutes or so, then put the oven on broil to brown the cheese. (make sure your bowls are oven proof)

http://www.dollyiscooking.com/2012/01/french-onion-soup.html