French Onion Soup is a classic. When I was much younger, I frequented a restaurant that had a terrific French Onion Soup. I even remember going to this restaurant on a first date. I remember using the French Onion Soup almost as an excuse to ask her out.

        “Do you like French Onion Soup?”

        “Yes. I suppose.”

        “Well, let me take you to this restaurant I know that makes an amazing French Onion Soup.”

        “I don’t know. I don’t date guys I meet in bars.”

        “I’m not asking you to marry me or anything. It just French Onion Soup.”

        She agreed to go and try the soup and the rest they say is history. I married her 15 years later but that’s a story for another time.

        I was talking originally about soup. A French Onion Soup that I just made recently…although I took a few short cuts…Shhhh. See the recipe below.

The Drunken Chef (Russ)

French Onion Soup

Serves 3 to 4

SPECIAL IMPLEMENTS:

Big Pot

INGREDIENTS:

4 Spanish Onions (cut in half and sliced thin)

8 cups water (or no salt beef stock)

3 tbls. Olive oil

4 tbls. Butter

1 package of Lipton onion soup mix (no salt beef stock)

4 bouillon cubes (instead of salt)

½ tsp Worcestershire Sauce (I use Lee and Perrins)

½ tsp Soy Sauce (I use low Sodium)

½ tsp Gravy Master or Kitchen Bouquet

4 slices of French bread

½ cup Gruyere cheese grated

½ cup Mozzarella

DIRECTIONS:

Over medium heat brown onions in olive oil and butter. Add water or beef stock. If you do not have beef stock on hand, add the onion soup mix. Add 4 bouillon cubes instead of salt. Add ½ tsp Worcestershire sauce, ½ tsp soy sauce and about ½ to 1 tsp of gravy master for a deep rich color. Simmer for 30 to 45 minutes.

Toast French bread slices under broiler.

Add bread to bowls as shown below. Add soup. Mix the two chcese together in a bowl then top off with ½ cup of mixed cheese. Place under broiler until the cheese is melted and beginning to brown.

Serve hot with a red Bordeaux blend from Napa Valley.