French Onion Soup

As requested here is the French Onion. I will post the more when I get back tonight. Everything is in ounces. So I would get a scale for some of the recipes. I think  your in the clear with this one. If you need help, email me with a way to contact you and I will get back to you as soon as I can. Txt messages are good.

5 med red or yellow onions- peeled and quartered
3tbsp butter
1 tsp fresh thyme (1/2 dried)
1 tsp sugar
3 garlic cloves minced
1c dry red wine. sherry works too
5 c beef broth
3 c chicken broth
1tbspn gelatin dissolved in 1/2 c water
kosher salt
ground pepper
1 tbspn balsamic vinegar
1tbspn soy sauce
 French bread sliced 3/4" thick. ( I think they make round cruton for french onion )
6oz swiss cheese
3 oz asiago cheese- grated
3 tbspn finely chopped parsley

We didn't have Swiss or Asiago so we used mozzerella and parmesan. Cheese is interchangeable.

Slice onion into 1/4 slices. In a large pan melt butter. Add the onions, thyme and 1/2 tspn salt. Cook over medium heat, til the onions are soft. Add sugar and stir well. Cover and cook for 20 min. You want to caramelize the onions. You don't have to cover them. Its ok for there to be dark goo on the bottom of the pan.
Add garlic and cook uncovered for another 10 min. Pour in wine, bring to a boil and cook until thre wine has all but evaporated. Pour in heated beef and chicken stock, bring to a boil and then simmer for 20 min. Stir in gelatin, balsamic vinegar and soy sauce simmer 5 more minutes. Taste. Taste. Then add salt, pepper adn additional balsamic vinegar if desired. Fill individual ramekins 3/4 full of soup. Place on cookie sheet. Float a french bread toast on top of soup in each dish. Lay a slice of swiss cheesse over that and sprinkle with Asiago cheese. Place the cookie sheet 6" below broiler flame and broil until cheeese is melted and golden. Top with Parsley.
It will be very hot. Sever immediately.

We wound up cutting this  recipe in half and it was enough for 4 people.
Happy Eating.