baked french onion soup

i have been using this recipe for french onion soup for years.  it came from a magazine and seems to have such a great flavor, taking less time than others i have tried from time to time.

using 10-12 medium sized yellow onions or a mixture of white and yellow onions, saute them in a couple of tablespoons of olive oil in a large soup pot.  as the onions brown, they create a wonderful taste.  this process may take 10-15 minutes depending on the temperature of the stove burner.

after the onions brown, add the wine.  the recipe suggests adding Merlot, but i often add Cabernet to deepen the flavor of the soup.  add about 3 to 4 ounces. then, add the beef broth.  i usually make my own broth from bouillon cubes and have the broth warm to add to the onions.  this saves cooking time.  i typically add 4-6 cups of broth and continue to cook for 15 to 20 minutes.

add black pepper to taste and cook for another minute or so.  if you decide to use low sodium broth, you must add salt to this soup or the taste will be bland.

prepare crusty toasty croutons or bread slices for the top of the crocks.  using ceramic soup bowls, float the croutons over the soup and top with a combination of Swiss and Gruyere cheese.  bake for 10 minutes or place under the broiler for 3 to 4 minutes. 

this soup tastes like it has been cooked all day and will be a delight to your family.