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Add a photoServings: 8
Ingredients
- 8 c. Sliced Spanish Onions
- 7 x Beef OXO Cubes
- 3 x Chicken OXO Cubes
- 2 c. Garlic, minced
- 2 Tbsp. Worcestershire Sauce
- 2/3 c. Napoleon VSOP Brandy
- 1/2 c. Butter
- 10 c. Boiling Water Oregano, Thyme, Parsley Cayenne Pepper Mozzerella Cheese, grated Swiss Cheese, grated Croutons
Directions
- 1) Heat butter and onions in a large pot. Stir till soft (but not brown).
- 2. Dissolve OXO cubes in 1 c. boiling water. Add in this to pot along with remaining boiling water. Don't add in cubes directly to pot till they are dissolved.
- 3. Add in garlic cloves, worcestershire sauce, brandy.
- 4. Add in spices to taste. Quite a few dashes of each. Stir till mixed in.
- 5. Simmer on low (2-3) heat on stove for 1 1/2 hrs.
- 6. Fill french onion soup bowl 2/3 full of soup.
- 7. Add in covering of croutons. Add in covering of grated cheeses. Be generous with the cheese!
- 8. Bake at 350 F till the cheese is bubbling and slightly brown.
- The remaining soup can be stored in the fridge for weeks, and simply baked as needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 8 servings | |
| Calories 191 | |
| Calories from Fat 103 | 54% |
| Total Fat 11.76g | 15% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 133mg | 6% |
| Potassium 307mg | 9% |
| Total Carbs 20.28g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.12g | 3% |
| Protein 3.14g | 5% |
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