French Onion Soup

There's is nothing better than some warm french onion soup on a cold, rainy day. The rich taste of the pumpernickel bread and the creaminess of the melted swiss cheese. Yummmm!

Ingredients

-4 tbsn butter

-1 tsp salt

-2 large red onions

-2 sweet onions

-1 48 oz. can chicken broth

-1 14 oz. can beef broth

-1/2 cup red wine

-1 tbsn worcestershire sauce

-1 sprig of thyme

-3 bay leaves

-1 tbsn balsamic vinegar

-8 slices of swiss cheese

-pumpernickel bread

Directions:

1. Melt the butter in a pot over medium heat. Add salt, red onions, and sweet onions. Onions should be thinly sliced. Stir pretty often until caramelized. To me they look stringy and that's how I know. Maybe 30ish mins??

2. Then add red wine, worcestershire sauce, chicken broth, and beef broth. Also add bay leaves and thyme {I've made it without the thyme before and it still tastes just fine} Simmer for about 15-20mins. Stir occasionally. Remove bay leaves and thyme. 

3. Preheat the oven to broil and turn heat to low. Mix in vinegar. Once the oven is heated, put the bread slices on a pan and broil on each side for 3-4 mins.

4. Put the soup into oven safe bowls and add slices of cheese on top. {Some people like to put the bread on top as well, but I don't like it to be soggy. So I just break it up into pieces and put into the soup when it's done. It still gets soft}. Make sure the edges of the cheese are on the edge of the bowl. Put the bowls on a cookie sheet and broil until cheese is brown, 5 mins.

And there you have it! Delicious!!!