Bruce's Favorite French Onion Soup Recipe

• 8 c. Sliced Spanish Onions
• 7 x Beef OXO Cubes
• 3 x Chicken OXO Cubes
• 2 c. Garlic, minced
• 2 Tbsp. Worcestershire Sauce
• 2/3 c. Napoleon VSOP Brandy
• 1/2 c. Butter
• 10 c. Boiling Water Oregano, Thyme, Parsley Cayenne Pepper Mozzerella Cheese, grated Swiss Cheese, grated Croutons

1. 1) Heat butter and onions in a large pot.
2. Stir till soft (but not brown).
3. 2.
4. Dissolve OXO cubes in 1 c. boiling water.
5. Add in this to pot along with remaining boiling water.
6. Don't add in cubes directly to pot till they are dissolved.
7. 3.
8. Add in garlic cloves, worcestershire sauce, brandy.
9. 4.
10. Add in spices to taste.
11. Quite a few dashes of each.
12. Stir till mixed in.
13. 5.
14. Simmer on low (2-3) heat on stove for 1 1/2 hrs.
15. 6.
16. Fill french onion soup bowl 2/3 full of soup.
17. 7.
18. Add in covering of croutons.
19. Add in covering of grated cheeses.
20. Be generous with the cheese!
21. 8.
22. Bake at 350 F till the cheese is bubbling and slightly brown.
23. The remaining soup can be stored in the fridge for weeks, and simply baked as needed.

onions, oxo, chicken, garlic, worcestershire sauce, brandy, butter, boiling water

Taken from cookeatshare.com/recipes/bruce-s-favorite-french-onion-soup-94088 (may not work)