FRENCH ONION SOUP

FRENCH ONION SOUP

6 cups of onions, sliced, (approx. 3 red, and 3 large yellow)

3 cloves of garlic, minced

2 cups of red wine (cabernet)

3 dashes of Worcestershire (Lea and Perrins)

2 small cans of beef broth (total 28 oz)

2 small cans of chicken broth (total 28 oz)

2 twigs of fresh thyme ( or a sprinkle of dry)

1 twig of fresh oregano ( or a sprinkle of dry)

1 pound of sliced swiss cheese (or gruyere cheese)

1 loaf French bread (sliced 1/2" thick)

1 cup breadcrumbs ( use the ends of the French bread loaf)

Carmelize the onions with a little oil in a large pot.  This takes 30 to 40 minutes.  You want a really deep brown color, not black.  Add garlic, cook for 10 more minutes.  Add oregano,thyme, and wine put on the lid.  Turn down to low simmer for 5 minutes.  Stir, add Worcestshire and all broths, turn up to med-high, boil for 20 minutes.  Add breadcrumbs.  Add black and white pepper to taste. DO NOT ADD SALT!! 

Toast bread slices in oven until golden brown.  Cover the toast with a slice of cheese and melt.

Serve soup in a bowl with cheese toast on top.