Cast Iron Tex/French Onion Soup

• 3 TBS vegetable oil
• 2 pounds of onions,halved and thinly sliced
• 1/4 C Bourbon
• 2 cloves of garlic,minced
• 1 C heavy cream
• 4 eggs
• 2 yolks
• 2 tsp lemon juice
• salt,black pepper,cayenne pepper
• 3 TBS cornmeal

1. Heat oil in the Dutch Oven over medium low heat.
2. Add onions and cook slowly until golden brown, about 50 minutes.
3. Stir during cooking.
4. Add Bourbon and garlic and continue cooking until the liquid evaporates, about 5 minutes.
5. Remove from heat and let the mixture cool slightly.
6. In a small bowl, whisk together:
7. cream
8. eggs
9. yolks
10. Gently add this mixture to the onions.
11. Season accordingly with salt, black pepper and cayenne pepper.
12. Spread the top with cornmeal .
13. Bake until the center is firm and the top is golden brown, 25-30 minutes.

vegetable oil, onions, bourbon, garlic, heavy cream, eggs, yolks, lemon juice, salt, cornmeal

Taken from www.epicurious.com/recipes/member/views/cast-iron-tex-french-onion-soup-51331001 (may not work)