French Onion Soup

• 1/4 c. butter or oleo
• 1/4 c. vegetable oil
• 3 lb. onions, sliced and ringed
• 1 tsp. garlic powder
• 1 tsp. m.s.g.
• 1 tsp. Maggi
• 3 drops Tabasco sauce
• 1 Tbsp. Dijon mustard
• 1/2 c. tomato puree
• 1 c. dry red wine
• 6 cans beef consomme
• 1/4 c. brandy
• 12 slices party rye bread
• 12 slices Swiss cheese
• 1 (4 oz.) can Parmesan cheese

1. Heat butter and oil in 9 to 10 quart pan.
2. Saute onions until golden brown.
3. Add garlic, salt, m.s.g, Maggi, Tabasco, Dijon mustard, wine and consomme.
4. Bring to boil, stirring well.
5. Simmer 2 to 3 hours.
6. Add 1 teaspoon brandy at time of serving to each bowl.
7. Top soup in bowl with slice of rye bread or croutons.
8. Cover with slice of Swiss cheese and sprinkle with Parmesan cheese.
9. Bake at 350u0b0 for 25 minutes.

butter, vegetable oil, onions, garlic powder, maggi, tabasco sauce, mustard, tomato puree, red wine, beef consomme, brandy, party rye bread, swiss cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789767 (may not work)