French Onion Soup

[Capt. Bill]

Easy to make, and good to eat



1 Large or 2 small Spanish or yellow onions
1 Medium Vidalia onion
3 Cups of Chicken Stock
3 Cups of Beef Stock
Worchester Sauce
Tabasco
Whiskey
French or Italian bread
Sliced Cheese of your Choice

Slice Spanish onions very fine and caramelize. Heat both chicken and beef stock and combine. Add caramelized onions, 1 ½ ounces of whiskey, 2 TBS of Worchester Sauce, and a pinch of Tabasco and simmer on low heat.  

Slice Vidalia onion fine, and add to above mixture. Continue simmering on low 40 minutes.

Place soup in crocks. Add piece of bread and cover with 2-3 slices of cheese. Place in over until cheese melts and serve.

NOTE: Worchester and Tabasco sauces can be increased or decreased to taste. For a beefier flavor add 2 bullion cubes along with the Vidalia onion.

[GoneFission]

Easy to make, and good to eat

Slice Spanish onions very fine and caramelize. Heat both chicken and beef stock and combine. Add caramelized onions, 1 ½ ounces of whiskey  

Sounds good!  One question, do you add the whisky to the soup, or your sippy-cup you use while cooking?      Or both?  

[gran398]

Easy to make, and good to eat

Slice Spanish onions very fine and caramelize. Heat both chicken and beef stock and combine. Add caramelized onions, 1 ½ ounces of whiskey  

Sounds good!  One question, do you add the whisky to the soup, or your sippy-cup you use while cooking?      Or both?  

   

Bill that sounds wonderful. We love French Onion soup, but have never made it...so thanks!

I have never been in a liquor store. Well that's not quite true, I remember one time my granny caught a cold and she sent me in to purchase some brandy to clear her sinuses  

[Capt. Bill]

Easy to make, and good to eat

Slice Spanish onions very fine and caramelize. Heat both chicken and beef stock and combine. Add caramelized onions, 1 ½ ounces of whiskey  

Sounds good!  One question, do you add the whisky to the soup, or your sippy-cup you use while cooking?      Or both?  

Both of coarse...A great chef always needs a cocktail or three