French Onion Soup

• 4 large white onions
• 2 large yellow onions
• 1 tsp. dry mustard
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 c. butter
• 4 c. beef stock
• 4 c. chicken or poultry broth
• 1 loaf French bread
• Parmesan cheese
• Gruyere cheese
• 1 bottle dry sherry

1. Slice onions paper thin.
2. Fill large pot to the top with onions.
3. Add 1/4 cup of butter and simmer on low until onions are translucent.
4. Mix in 1 teaspoon of dry mustard, salt and pepper. Add equal amounts of beef and chicken stock and 1/4 cup of sherry. Cook on low (without boiling) for 6 to 8 hours a day, for two days. Add sherry to replace fluid as it evaporates.
5. Cut French bread into thin slices and place on a baking sheet.
6. Bake in oven on low temperature for 3 to 4 hours, until hard.
7. Grate Gruyere cheese on bread and continue baking for 1 hour.

white onions, yellow onions, dry mustard, salt, pepper, butter, beef stock, chicken, bread, parmesan cheese, gruyere cheese, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1041049 (may not work)