French Onion Soup

• 4 cans onion soup plus 3 cans water (for base)
• 4 cans beef broth
• 1 to 2 bunches scallions, sliced thinly
• 1 to 2 white onions, sliced thinly
• 1 to 2 yellow onions, sliced thinly
• 1 to 2 red onions, sliced thinly
• 1 to 2 sweet Vidalia onions, thinly sliced
• 3 to 4 shallots, thinly sliced
• 1 to 8 Tbsp. butter to taste
• 1/2 dry white wine or cooking sherry to taste
• dashes of sugar, salt and pepper to taste
• 2 to 4 Tbsp. flour or cornstarch to thicken
• 2 tsp. minced garlic
• 2 to 3 tsp. dried thyme
• slices toasted French bread or croutons
• 1/2 c. Gruyere cheese, grated
• 1/2 c. Parmesan cheese, grated

1. Melt butter in large pot. Add onions and saute for 15 minutes over low heat, stirring occasionally. Cover pot and soak for 5 more minutes Add sugar, salt and pepper. Increase temperature to moderate and cook for 10 minutes. Add soup broth and water. Add flour or cornstarch mixed with a little broth to pot; stir until thickens. Add garlic and thyme. Bering to a boil, then simmer for 15 minutes until onions are tender. Add wine or sherry; stir. Transfer to ovenproof bowls. Place bread slice on top; sprinkle with cheeses. Put under broiler until bubbly. Add sprinkle of thyme and a splash of soup on top to serve. Makes 4 to 6 servings.

onion soup, beef broth, bunches scallions, white onions, yellow onions, red onions, sweet vidalia onions, shallots, butter, white wine, sugar, flour, garlic, thyme, bread, gruyere cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67210 (may not work)