Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Sliced Spanish Onions 10 c Boiling Water
7 x Beef OXO Cubes Oregano, Thyme, Parsley
3 x Chicken OXO Cubes Cayenne Pepper
2 c Garlic, chopped Mozzerella Cheese, grated
2 tb Worcestershire Sauce Swiss Cheese, grated
2/3 c Napoleon VSOP Brandy Croutons
1/2 c Butter

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!

8) 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

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