French Onion Soup

• Onion Soup
• 4 Large Yellow Onions
• 4 Large Red Onions
• 1/4 C Brandy
• 3/4 C Red Wine (Cab, Merlot, Syrah - nothing sweet)
• 1 T Worcestershire Sauce (I prefer Lea & Perrins)
• 1/4 C Butter
• 8 C Beef Broth (the richer the better)
• 1 can Swanson Chicken Broth
• Topping
• 1/4 lb grated Gruyere
• 1/2 loaf rustic style bread

1. Soup Preparation
2. Peel and slice all onions. In at least an 8 quart pan, melt the butter and add the onions. Slowly sweat the onions down until you have a mushy concoction but DO NOT carmalize the onions, this process will probably take about 45 minutes to an hour with the quantity of onions.
3. Once the onions are ready, add the brandy, red wine and
4. worcestershire sauce and cook out all the alcohol. Then add the beef broth and slow simmer for an additional 4-5 hours or until about 2-3 cups of liquid has been lost.
5. Once the soup has reduced and you find that it is to rich, use the Swanson chicken broth to help cut the soup.
6. While the soup is cooking. Cut the bread into rough inch size cubs and toast in a 400 degree oven until golden brown. Set aside to top the soup with.
7. Grate the Gruyere and set aside.
8. Once the soup is ready to serve, top with a hand full of croutons to your desire and then with a an even layer of the grated Gruyere. Broil until cheese is melted and bubbly.

onion, yellow onions, red onions, brandy, red wine, worcestershire sauce, butter, beef broth, chicken broth, topping, gruyere, bread

Taken from www.epicurious.com/recipes/member/views/french-onion-soup-1242534 (may not work)