french onion soup

Classic hearty soup

Ingredients
6 white onions, peeled, quartered and thinly sliced
4 cloves garlic, minced
2 tsp dried thyme
2 tsp dried oregano
6 Tbsp butter
1 quart chicken stock
1 quart beef stock
4 bay leaves
1 Tbsp freshly ground black pepper
1 cup red wine
1 cup white wine
1/4 cup Parmesan cheese, finely grated
1/2 cup mozzarella cheese, coarsely grated
1 baguette

Directions
Melt butter in large saute pan
Saute onion, garlic, thyme,oregano and black pepper until onion is amber/clear
Remove to stock pot
Add stocks, wines and bay leaves
Bring to rapid boil (about 6 minutes)
Lower heat to simmer 90 minutes
In the meantime, cut baguette into 12 equal pieces and toast
After toasting and while pieces are still warm, sprinkle with Parmesan cheese
Remove bay leaves from soup
To serve ladle soup into individual oven-safe crocks (8-10 ounce)
Float toasted piece on each portion, Parmesan side up
Sprinkle with mozzarella cheese
Place crock(s) in very hot oven or under broiler to melt cheese

Prep Time: 5 Min
Cook Time: 2 Hr
Total Time: 2 Hr 5 Min
Servings: 12