French Onion Soup with a Kick

by supah_g

Prep time: 0:15 Overall time: 1:00

Servings: 8 servings

INGREDIENTS

3 large sweet onions (Vidalia, best!)
1/3 cup butter
1/4 cup olive oil
3 tbsp coarse brown sugar
approx. 5 cups beef broth
1-2 cups water depending on cooking time
(substitute red wine if u like, I don't)
couple shakes "Knorr" liquid bovril
many shakes Worchestershire
1 tbsp coarse black pepper
1/2 tbsp dried thyme
2-3 tsp hot creamed horseradish
few shakes Tobasco or similar hot pepper sauce, (optional but recommended)

crusty white bread
1-1/2 cup grated Gruyere cheese
1/4 cup fresh grated parmesan

INSTRUCTIONS

Slice onions thickly (3/4")& press out all rings. Melt butter in large pot with olive oil. Add onions & cook over medium heat, stirring often until soft (approx. 20 min.) Sprinkle in brown sugar, cook & stir another 10-20 min. Careful not to burn, or excessively brown onions! Add few shakes bovril to colour & flavour onions. Add all remaining ingredients except bread & cheese. Bring to a simmer for at least 30 min.

Slice crusty bread into approx. 1-1/2" cubes. Spread on cookie sheet and toast under broiler until dark golden brown, hard & dry! Shuffle around as needed to toast evenly. Toss into bowl and leave uncovered - to get more stale for leftovers in a day or two.

Fill bowls 2/3 full with soup. (Put bowls in a large roast pan for ease of handling or if you are unsure about their oven-worthiness.) Cover with layer of croutons, then layer of cheese blend. Broil until cheese starts to bubble & brown at edges. Top up with a little more broth as bread will tend to soak it up.

Plate & serve!

CHEF COMMENTS

All measurements are approximate - mileage may vary. Proper finish under the broiler is imperative. Enjoy as a meal by itself with a glass of red wine.

Tagged: frenchonionsoup, soups add tags

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