"GERMAN" ONION SOUP

Yield 6 servings

Number Of Ingredients 10

6 strips thick-sliced bacon, halved crosswise.
2 each yellow, white and red onions, sliced 1/4 inch thick (12 cups)
3 tablespoons minced garlic
1 tablespoon caraway seeds
1 lager beer (12 oz)
2 tablespoons whole-grain mustard
3 tablespoons all-purpose flour
3 cups each low-sodium beef and chicken broth
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Steps:

Book bacon in a large pot over medium heat until crisp, 10 - 12 minutes. Remove bacon and reserve for Pretzel Grilled Cheese. If not serving the soup with sandwiches, crumble bacon and add t soup just before serving). Reserve bacon drippings. Sweat onion, garlic and caraway in drippings, covered, 10 minutes. Uncover pot and cook onion mixture 40 minutes more, stirring occasionally. Stir in beer and mustard; increase heat to high. cook soup until beer nearly evaporates, stirring often. Stir in flour and cook 1 minute. Add broths and simmer soup 10 minutes. Stir in Worcestershire and season soup with salt and pepper. Top each serving with a Pretzel Grilled Cheese.