French Onion Soup

We finally have slightly cooler temperatures here in North Texas so it’s officially time for soup.  Hurray for soup.

Ingredients

• 4 tablespoons butter
• 1 teaspoon salt
• 3-4 large sweet onions, thinly sliced
• 1 (32 fluid ounce) box beef broth
• 1 (14 ounce) can chicken broth
• 1/2 cup red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 tsp dried parsley
• 1 tsp dried thyme leaves
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• 2 tsp beef base or 1 beef bullion
• salt and freshly ground black pepper to taste
• thick slices French or Italian bread
• Swiss cheese slices, room temperature 

Directions

1. Melt butter in a large pot over medium-high heat. Stir in salt, onions. Cook 35 minutes, stirring frequently, until onions are caramelized.
2. Mix chicken broth, beef broth, red wine, beef base, vinegar and Worcestershire sauce into pot. Add the parsley, thyme, and bay leaf. Simmer over medium heat for 20 minutes, stirring occasionally. Reduce the heat to low,  and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven to 400 degrees and toast bread, turning once.
4. After removing bread, turn oven to broil.  Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slices cheese
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will spill over the sides of the crock and form a crunchy cheese crust. Serve immediately.