Title: Bruce's favorite french onion soup
 Categories: Soups, Appetizers, Cyberealm
      Yield: 8 Servings
 
      8 c  Sliced Spanish Onions
      7 x  Beef OXO Cubes
      3 x  Chicken OXO Cubes
      2 c  Garlic, chopped
      2 tb 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
 
  1) Melt butter and onions in a large pot. Stir until soft (but not
  brown).
  
  2) Dissolve OXO cubes in 1 cup boiling water. Add this to pot along
  with
     remaining boiling water. Do not add cubes directly to pot until
  they
     are dissolved.
  
  3) Add garlic cloves, worcestershire sauce, brandy.
  
  4) Add spices to taste. Quite a few dashes of each. Stir until mixed
  in.
  
  5) Simmer on low (2-3) heat on stove for 1 1/2 hours.
  
  6) Fill french onion soup bowl 2/3 full of soup.
  
  7) Add covering of croutons. Add covering of grated cheeses. Be
  generous
     with the cheese!
  
  8) Bake at 350 F until the cheese is bubbling and slightly brown.
  
  The remaining soup can be stored in the fridge for weeks, and simply
  baked as needed.
  
  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120