Ingredients Jump to Instructions ↓

  1. 8 c Sliced Spanish Onions

  2. 7 x Beef OXO Cubes

  3. 3 x Chicken OXO Cubes

  4. 2 c Garlic, chopped

  5. 2 tb Worcestershire Sauce

  6. 2/3 c Napoleon VSOP Brandy

  7. 1/2 c Butter

  8. 10 c Boiling Water Oregano, Thyme, Parsley Cayenne Pepper Mozzerella Cheese, grated Swiss Cheese, grated Croutons

Instructions Jump to Ingredients ↑

  1. Melt butter and onions in a large pot. Stir until soft (but not brown).

  2. Dissolve OXO cubes in 1 cup boiling water. Add this to pot along with remaining boiling water. Do not add cubes directly to pot until they are dissolved.

  3. Add garlic cloves, worcestershire sauce, brandy.

  4. Add spices to taste. Quite a few dashes of each. Stir until mixed in.

  5. Simmer on low (2-3) heat on stove for 1 1/2 hours.

  6. Fill french onion soup bowl 2/3 full of soup.

  7. Add covering of croutons. Add covering of grated cheeses. Be generous with the cheese! Bake at 350 F until the cheese is bubbling and slightly brown. The remaining soup can be stored in the fridge for weeks, and simply baked as needed. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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