French Onion Soup with a Kick

• 3 lg. sweet onions (Vidalia, best!)
• 1/3 cup butter
• 1/4 cup olive oil
• 3 tbsp. coarse brown sugar
• 5 cups beef broth
• 1 cup water depending on cooking time (substitute red wine if u like, I don't)
• 1 splash Worcestershire sauce
• 1 tbsp. coarse black pepper
• 1/2 tbsp. dried thyme
• 2 tsp. hot creamed horseradish
• 1 splash Tabasco
• similar hot pepper sauce (optional but recommended)
• Crusty white bread
• 1-1/2 cup grated Gruyere cheese
• 1/4 cup fresh grated parmesan

1. Slice onions thickly (3/4")& press out all rings.
2. Melt butter in large pot with olive oil.
3. Add onions & cook over medium heat, stirring often until soft (approx.
4. 20 min.)
5. Sprinkle in brown sugar, cook & stir another 10-20 min.
6. Careful not to burn, or excessively brown onions!
7. Add few shakes bovril to colour & flavour onions.
8. Add all remaining ingredients except bread & cheese.
9. Bring to a simmer for at least 30 min.
10. Slice crusty bread into approx.
11. 1-1/2" cubes.
12. Spread on cookie sheet and toast under broiler until dark golden brown, hard & dry!
13. Shuffle around as needed to toast evenly.
14. Toss into bowl and leave uncovered - to get more stale for leftovers in a day or two.
15. Fill bowls 2/3 full with soup.
16. (Put bowls in a large roast pan for ease of handling or if you are unsure about their oven-worthiness.)
17. Cover with layer of croutons, then layer of cheese blend.
18. Broil until cheese starts to bubble & brown at edges.
19. Top up with a little more broth as bread will tend to soak it up.
20. Plate & serve!

sweet onions, butter, olive oil, brown sugar, beef broth, water depending, worcestershire sauce, coarse black pepper, thyme, hot creamed horseradish, tabasco, pepper, crusty, gruyere cheese, fresh grated parmesan

Taken from www.foodgeeks.com/recipes/21351 (may not work)