Num Num French Onion Soup

• 2 Vidalia Onions (sliced twice)
• 2 Cloves (minced)
• 3 TBSP Butter
• Salt and Pepper to taste
• 1 tsp Flour
• 1/2 c White Wine
• 1/3 c Red Wine
• 1 Packet Lipton French Onion Soup Mix
• 4 c Water
• 1 Chicken Bouillon Cube
• 1 Beef Bouillon Cube
• 2 Slice Swiss
• 1 Bay Leaf
• 1 tsp Thyme
• 2 TBSP Parmesan Cheese (shredded)
• 2 TBSP Cheddar Cheese (shredded)
• 2 Slices French Bread

1. Melt butter in large saucepan
2. Add garlic, onions, salt and pepper and cook for 45 minutes to 1 hour (onions should be well browned and caramelized)
3. Add flour and cook 1-3 minutes
4. Add white wine and cook 2-4 minutes
5. Add red wine, chicken and beef bouillon and French onion soup mix and cook for 1/2 hour.
6. Heat oven to 350, cut bread and toast in oven for 10 - 15 minutes (until lightly toasted)
7. Put soup in oven safe bowl, add half the bread, slice of swiss, 1 TBSP parm and 1 TBSP cheddar and broil 2-4 minutes (until cheese is bubbly and golden brown).

vidalia onions, butter, salt, flour, white wine, red wine, onion, water, chicken, swiss, bay leaf, thyme, parmesan cheese, cheddar cheese, bread

Taken from www.epicurious.com/recipes/member/views/num-num-french-onion-soup-52467021 (may not work)