I just returned from a trip to the Northeast and Canada, where I had a wonderful bowl of French Onion Soup.  They topped it off with three (3) cheeses; Swiss, Mozzarella & Gruyere.  So, please try to heap on some tasty cheeses when you make this soup and enjoy it!!

French Onion Soup I

 

4 Tbsp. butter                                              4 14 ½ oz. cans beef broth

2 Tbsp. olive oil                                            1 ½ cups dry white wine or broth

3-4 large onions, sliced thin                          3 Tbsp. flour

1 clove garlic, crushed                                  3 Tbsp. water

½ tsp. salt                                                   dash of thyme

½ tsp. dry mustard                                       3 cups grated Pecorino

½ tsp. sugar                                                French bread slices

                                                              

Combine butter and oil in large pot.  Separate onion slices, and add to pot.  Cook over medium-low heat 30 minutes, stirring often.  Stir in garlic, sugar, salt and mustard.  Cook 30 minutes, stirring occasionally.  Add broth and wine.  Combine flour and water; add to onion mixture, stirring constantly.  Bring to a boil, add thyme, cover, reduce heat and simmer 30 minutes.  Toast bread slices with cheese, until cheese melts.  Put a bread & cheese slice on top of soup when serving.