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French Onion Soup
By The Gourmet Farm Girl
4 cans 14.5 oz beef broth
2 beef bouillon cubes
½ teaspoon cracked black pepper
2 garlic cloves minced
2 Tablespoons Worcestershire sauce
½ stick butter
2-3 Tablespoons extra virgin olive oil
In a Dutch oven over medium heat sauté the onions and garlic in the butter and olive oil till tender and caramelized; 10-12 minutes
Add the cracked pepper and Worcestershire sauce, stir till heated through 1-2 minutes
Add the broth and bouillon cubes; reduce heat and simmer for 20-30 minutes
Fill 6 ramekins with the soup and top with dried bread cubes or croutons; place on a heavy cookie sheet; lay across the top of each ramekin a slice of Gruyere cheese
Place in oven under the broiler for 3-4 minutes or until the cheese is melted and starts to brown
Serve with extra fresh baked bread for dipping and a side salad
Makes 6 servings
ENJOY
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