Ingredients
2 Vidalia Onions (sliced twice)
2 Cloves (minced)
3 TBSP Butter
Salt and Pepper to taste
1 tsp Flour
1/2 c White Wine
1/3 c Red Wine
1 Packet Lipton French Onion Soup Mix
4 c Water
1 Chicken Bouillon Cube
1 Beef Bouillon Cube
2 Slice Swiss
1 Bay Leaf
1 tsp Thyme
2 TBSP Parmesan Cheese (shredded)
2 TBSP Cheddar Cheese (shredded)
2 Slices French Bread
Preparation
Melt butter in large saucepan Add garlic, onions, salt and pepper and cook for 45 minutes to 1 hour (onions should be well browned and caramelized) Add flour and cook 1-3 minutes Add white wine and cook 2-4 minutes Add red wine, chicken and beef bouillon and French onion soup mix and cook for 1/2 hour. Heat oven to 350, cut bread and toast in oven for 10 - 15 minutes (until lightly toasted) Put soup in oven safe bowl, add half the bread, slice of swiss, 1 TBSP parm and 1 TBSP cheddar and broil 2-4 minutes (until cheese is bubbly and golden brown).
