3 Tablespoons olive oil
2 Tablespoons butter
2 to 3 pounds medium to large yellow onions, halved and sliced to 1/4-inch
Freshly ground black pepper
1 (8-ounce) can prepared beef consomme
2 (8-ounce) cans prepared beef broth (recipe submitter said they had tried many broth variations, even homemade, but preferred "good ole Campbell's")
1 cup water
2 Tablespoons Worcestershire sauce
1 ounce premium brandy premium brandy*
Restaurant-style seasoned croutons (large cut 3/4-inch)
Mix the following cheeses and set aside:
4 ounces shredded Mozzarella
4 ounces shredded Monterey Jack
4 ounces shredded Swiss or Gruyere
Heat oil and butter in an 8 to 10-quart Dutch oven on HIGH heat.
Add onions and freshly ground pepper to taste.
Cook until onions are slightly softened.
Lower heat to Medium-low.
Cover and cook slowly, stirring frequently.*
When the onions are reduced to a deep, dark brown caramelized texture, add the consommé, broth, Worcestershire sauce and brandy.
Let simmer to combine flavors for 20 minutes.
Fill four French onion soup bowls with the soup.
Drop enough croutons on each to cover the tops.
Sprinkle with the cheeses.
Place under a broiler until cheese is brown to your liking.
Recipe submitted to RecipeSecrets.net by tjelley; received rave review.
Posted on KRT by LuAnn, who edited the recipe slightly. (No ingredients or methods were changed).