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Make Ahead French Onion Soup

Perfect for a crisp evening, this hearty recipe will soon become a family favorite. You can make this soup two or three days ahead of time, then top with bread and cheese and reheat in your oven or microwave. Enjoy.

Makes 12 servings

2 Strips bacon chopped
5 Small cans beef broth
5 Medium brown onions
6 Tbsp. butter
3 Cloves fresh garlic minced or 1 tsp. garlic powder

3 Beef bullion cubes
3 Sandwich slices of Swiss cheese per serving
1 French bread baguette
Salt and Pepper to taste

In a large stock pot, cook bacon on low until crispy and remove leaving only drippings. Pour in four cans of broth, add garlic and two bullion cubes and continue to heat on low.

Peel and slice onions into half inch pieces (the size of an onion rings). Cut rings in half to produce long onion strips. Saute onions in batches in large skillet using approximately one tablespoon butter per batch. Once onions are soft but not yet caramelized transfer to broth mixture and stir. Continue to cook onions until finished and all have been added to broth. Check mixture and add additional broth as needed. Heat soup on medium-high for 20 minutes but do not allow to boil vigorously. Reduced heat and allow to cool. Season with salt and pepper to taste.

To serve
Pour soup into oven-safe bowls, approximately one cup each. Cover with one-inch thick slices of bread and top with three slices of cheese. Place bowls on cookie sheet and bake in oven approximately five minutes until cheese is sufficiently melted. Allow to cool before serving it comes out of the oven very hot.

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