French Onion Soup with Shaved Swiss Cheese

• 1 tablespoon olive or vegetable oil
• 3 pounds yellow onions, peeled and julienned
• 1/3 cup bourbon whiskey
• 2 quarts beef stock
• 1 quart chicken stock
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 1 teaspoon hot red pepper sauce
• 1/2 teaspoon Worcestershire sauce
• 1 cup freshly grated Swiss cheese

1. In a Dutch oven or large, heavy pot, heat the oil over medium-high heat.
2. Add half of the onions and cook, stirring, until dark golden brown and caramelized, about 15 minutes.
3. Add the remaining onions and cook, stirring occasionally, until a deep caramel color, about 1 hour.
4. Add the bourbon and cook, stirring occasionally, until evaporated, about 5 minutes.
5. Add the remaining ingredients except the cheese, and stir well.
6. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and fragrant, about 1 hour.
7. Remove from the heat and cover to keep warm.
8. To serve, sprinkle each portion with grated Swiss cheese.

olive, yellow onions, bourbon whiskey, beef stock, chicken, lemon juice, salt, freshly ground white pepper, hot red pepper sauce, worcestershire sauce, freshly grated swiss cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/french-onion-soup-with-shaved-swiss-cheese-recipe.html (may not work)