Text Box: French Onion Soup    makes 14 cups
Text Box: In a large stock pot, bring to a boil 10 c of water.  Add beef and chicken  base (alternatively, combine broths and bring to a boil).  Reduce heat and let simmer while preparing onions.  In a separate soup pot, melt butter slowly (do not brown) over low heat.  Add onions, stir, cover and cook over low heat until lightly browned, stirring occasionally (about 30 min).  Add wine, and bring to a boil, scraping up any browned bits.  Cook about 5 minutes, stirring occasionally.  Add about 5 good shakes of Worcestershire.  Add stock to onions.  Bring to a boil, then reduce heat and simmer uncovered for about 1 1/2 hours.  Season to taste with salt and pepper.
Serve soup in an oven-safe bowl.  Place a slice of toast and your favorite cheese on top of soup and broil until brown before serving.
Text Box: 1/2 c unsalted butter
5 lbs Vidalia (or Spanish or 
  Hawaiian) onions, thinly 
  sliced
7 tsp Better than Bouillon beef 
  base OR 7 c beef broth
Text Box: 3 tsp Better than Bouillon 
  chicken base OR 3 c chicken 
  broth
Worcestershire Sauce
2 c dry white wine

Courtesy Kyle Ohlund

Where We Live Third Thursday

Soup Swap 2008