Patty's French Onion Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1/2 cup butter
• 4 cups sliced cooking onions
• 2 tablespoons instant flour
• 4 (10 ounce) cans beef bouillon (not consume)
• 3 (10 ounce) cans water
• 1 -2 teaspoon black pepper (less or more , depending on your preference)
• 1 package rusk (dried bread rounds, usually in bread aisle at grocery store)
• grated mozzarella cheese
• parmesan cheese

Recipe

• 1 put butter in a large pot.
• 2 add the onions and sauté till translucent.
• 3 add two tablespoons instant blending flour and stir well.
• 4 add 4 cans of beef bouillion, and 3 cans of water.
• 5 add 1-2 tsp black pepper.
• 6 simmer, without letting boil, (i usually make in the morning and let simmer most of the day).
• 7 taste test for strength of broth, you want it beefy-- add more bouillon if needed, and pepper if not peppery enough.
• 8 fill french onion soup bowls with the soup.
• 9 top with a rusk, then grated mozzarella and parmesan.
• 10 bake in hot oven 400 degrees till cheese is golden and bubbly.
• 11 you can brown up the cheese with the broiler if needed.
• 12 this makes quite a bit, but it stores in the fridge and can be re heated.
• 13 it will look yucky when you go to reheat as the butter comes to top and hardens-- but once heated is fine.
• 14 enjoy!