French Onion Soup

==Description==
Better than restaurant Onion soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.
== Ingredients ==
* ½ cup unsalted butter
* 5 lbs Vidalia onions, thinly sliced (or substitute Spanish or Hawaiian onions. Do not use red salad onions.)
* 7 teaspoons Better than Bouillon beef base or 7 cans beef broth
* 3 teaspoons Better than Bouillon chicken bouillon granules or 3 cans chicken broth
* Worcestershire sauce
* 2 cups dry white wine
* French bread, slices toasted (see below)
* olive oil
* Parmesan cheese
* cheese slices (mozzarella, Swiss, or gruyère)
== Directions ==
# Make stock by bringing 10 cups water to boil.
# Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
# Lower heat to simmer and let simmer while preparing onions.
# Melt butter slowly (so it does not brown) in large soup pot over low heat.
# Add thinly sliced onions.
# Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 minutes.
# Add wine, bring to boil, scraping up browned bits.
# Cook about 5 minutes stirring occasionally.
# Add about 5 good shakes of Worcestershire sauce.
# Add stock to onions.
# Bring to boil, turn heat down to simmer and simmer uncovered about 1½ hrs.
# Season to taste with salt and pepper.
# Brush olive oil on bread slices, sprinkle with Parmesan and place in oven on cookie sheet at 375°F until lightly brown.
# Ladle soup into ovenproof bowls.
# Float bread on top of soup.
# Top with 2 or 3 cheese slices.
# Place in oven or microwave until cheese melts.
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Category:French bread Recipes
Category:Gruyère Recipes
Category:Mozzarella Recipes
Category:Swiss cheese Recipes
Category:Onion Soup Recipes
Category:White wine Recipes