Onion Soup

French Onion Soup

10 pounds onions, sliced very thin

1 1/2 cubes of butter

1/4 cup olive oil

1 tablespoon sugar

1/3 to 1/2 cup flour

28 cups beef broth ( you can make this with concentrated beef stock found in granular, paste, and cubed form)

3 cups chardonnay

1/2 cup Worcestershire sauce

Slices of French Bread

Grated mozzarella cheese

In a very large stock pot melt butter and combine with the oil. Add the sliced onions and stir to coat with the butter-oil mixture. At this point your pot will be full of onions. After a few minutes, sprinkle the sugar over the onions and stir. Simmer and stir the onion mixture for 2-3 hours. The onions will cook down to 1/4 -1/3 of their original volume and  turn a rich, golden brown.

Sprinkle the flour over the onions and stir to evenly coat.  Slowly add the broth, chardonnay, and the worcestershire sauce. Bring to a boil and simmer for another 1/2 of an hour.

Ladle the soup into oven-proof crocks. Place a thick piece of french bread in each bowl and sprinkle mozzarella cheese on top of the bread and soup.  Broil for a minute or two, until the cheese is bubbly and golden. Be careful handling the extremely hot bowls.

Serve and enjoy this flavorful, warm treat.