EXTRA CHEESY FRENCH ONION SOUP

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Extra Cheesy French Onion Soup image

Better than restaurant onion soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.

Provided by BoxOWine

Categories     Onions

Time 2h30m

Yield 14 cups

Number Of Ingredients 10

1/2 cup unsalted butter
5 lbs vidalia onions, thinly sliced (OR substitute spanish or hawaiian onions. DO NOT USE RED SALAD ONIONS.)
7 teaspoons better than bouillon beef base or 7 cans beef broth
3 teaspoons better than bouillon chicken bouillon granules or 3 cans chicken broth
Worcestershire sauce
2 cups dry white wine
French bread, slices toasted (see below)
olive oil
parmesan cheese
cheese slice (mozzarella, swiss, or gruyere)

Steps:

  • Make stock by bringing 10 cups water to boil.
  • Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
  • Lower heat to simmer and let simmer while preparing onions.
  • Melt butter slowly (so it does not brown) in large soup pot over low heat.
  • Add thinly sliced onions.
  • Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
  • Add wine, bring to boil, scraping up browed bits.
  • Cook about 5 mins.
  • stirring occasionally.
  • Add about 5 good shakes of worcestershire sauce.
  • Add stock to onions.
  • Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.
  • Season to taste with salt and pepper.
  • BREAD SLICES- BRUSH OLIVE OIL ON SLICES.
  • SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.
  • Ladle soup into ovenproof bowls.
  • Float bread on top of soup.
  • Top with 2 or 3 cheese slices.
  • Place in oven or microwave until cheese melts.

Nutrition Facts : Calories 152, Fat 6.8, SaturatedFat 4.2, Cholesterol 17.5, Sodium 128.2, Carbohydrate 16.1, Fiber 2.8, Sugar 7.3, Protein 2

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