Dad’s French Onion Soup

Serves 6

Created by My Dad (Peter Casale)

4 large sweet onions

½ stick butter

6 cups beef stock

1 cup white wine

tabasco

worchestershire

s/p

2 bay leafs

fresh or dry thyme

2 cups shredded mozz or swiss

slices of french bread

Slice onion into thin rings, melt butter in a large stock pan or pot, sauté onions until dark brown on med-high heat, careful not to burn (takes some patience to get the perfect carmelization).  Deglaze the pan with wine scraping up the brown bits.  Add beef stock, a few dashes tobasco, 6 dashes worchestershire and add the bay, thyme salt and pepper.  Bring to a boil, lower heat to low and simmer for 1/2hr.  Toast bread slices, place some cheese on bottoms of bowl, ladle soup add the bread and top with cheese.  Place in oven set to broil until cheese is bubbly. 

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