Totally Twisted French Onion Soup

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 8
• 4 large yellow onions
• 2 large red onions
• 2 large onions
• 3 large shallots
• 6 cloves minced garlic (more or less if you prefer)
• 3 slices uncooked bacon (optional)
• 8 tablespoons unsalted butter (one stick)
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon black pepper
• 1/2 teaspoon lawry seasoning salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup flour (you can add more, depends on how thick you like your soup)
• 1 (10 ounce) can rotel tomatoes and green chilies
• 2 quarts low sodium chicken broth
• 2 (10 ounce) cans of campbell beef consomme
• 1 (10 ounce) can water
• 1/2 cup dry wine
• 1 tablespoon worcestershire sauce
• 1 loaf french bread
• 6 -8 slices gruyere cheese, thick slices (more or less depending on how many you're feeding)
• chopped parsley, for garnish

Recipe

• 1 slice all the onions and the shallots thinly.
• 2 melt butter in a large soup pot, add the onions, shallots, bacon, and minced garlic.
• 3 mix well to blend the onions.
• 4 saute over moderate flame until mixture browns nicely and is nice, golden, and soft.
• 5 this make take awhile depending on how high the heat is or how hot your burner gets.
• 6 make sure to stir frequently to avoid burning.
• 7 add the thyme, black pepper, seasoning salt, crushed red pepper, and saute for an additional 5 minutes.
• 8 add the flour and mix in well, saute for another 3-5 minutes, stirring constantly.
• 9 remove the bacon.
• 10 add the rotel tomatoes, chicken broth, beef consumme, water, wine, and the worsteschire sauce.
• 11 bring to a boil, then let simmer for at least 3 hours or as long as you like, lets flavors blend.
• 12 i've let mine simmer all day.
• 13 before serving, set oven to broil.
• 14 thickly slice the bread and place in oven safe soup crocks.
• 15 ladle the soup over the bread and top with a thick slice of gruyere cheese.
• 16 place soup crocks on a cookie sheet and put under broiler until cheese melts, is bubbly, and just beginning to brown.
• 17 garnish with fresh parsley and serve piping hot.