FRENCH ONION SOUP ENJOY DAN:

FRENCH ONION SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30 -40

INGREDIENTS:

1-1/2- cups butter

20 onions thinly sliced

22 cups chicken broth

1/3-cup Worcestershire sauce

15 spring fresh thyme

8 bay leaves

1 bottle of Red Barn red wine

1/3-cup balsamic vinegar

Sea salt and black pepper

26 slices, of Baguettes sliced diagonally

3 cups mozzarella cheese

1/4-cup Smokey paprika

DIRECTIONS:

1.   In a stock-pot melt butter over medium-high heat and when sizzling.

2.   Add the onion, butter and salt; cover over low-heat to sweat the onions

3.   Simmer for 35 minutes, stirring occasionally.

4.   In the final stages add the red wine to deglaze the pot.

5.   Add broth, Worcestershire sauce and fresh thyme and bay leaves.

6.   Simmer over medium-heat for 30 minutes, stirring occasionally.

7.   Reduce heat to a simmer, and mix in the vinegar, paprika, and season with salt and pepper.

8.   Cover and keep on low heat to stay hot until the bread is done.

9.   Remove thyme and bay leaves.

PRE- HEAT OVEN TO 350 DEGREES.

1.   Arrange bread covered with Parmesan cheese on oiled baking sheet and toast, for about 15 minutes.

ENJOY DAN:                            BON-APPETITE!!