FRENCH ONION SOUP AT THE SOUP KITCHEN ENJOY DAN:

FRENCH ONION SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 40

INGREDIENTS:
1 cube butter, plus 1/2-cup plus 2 tablespoons
1 tablespoon olive oil
20 onions, halved and cut pole to pole into 1/4-inch slices
1-1/2-teaspoons salt
5 whole heads garlic
2 tablespoons Kitchen Bouquet
1 bottle of red wine red wine
12 cups chicken broth
12 cups beef broth
5 tablespoons paprika
5 bay leaves
12 springs fresh thyme, tied with kitchen twine

5 loaves French bread
5 cups shredded Swiss cheese

DIRECTIONS: (PRE-HEAT OVEN TO 425 DEGREES)
1. Slice the top off the whole head of garlic, sprinkle with 1 tablespoon olive oil and season with salt and pepper.
2. Wrap loosely in foil, bake for 45 minutes or until cloves are soft.
3. Squeeze the cloves into a bowl, and mix with 1/2-cup softened butter.
4. Spray the inside of a pot with non-stick cooking spray.
5. Place 1 cube of butter in the pot and the onions, and 1 teaspoon salt.
6. Cook uncovered for 1 hour.
7. Remove pot from the oven and stir the onions, scraping the bottom and sides.
8. Return pot to the oven and with cover slightly ajar, cook for about 1-1/2- hours.
9. After 1 hour stir the onions and scrape the bottom and sides again.
10. In a stock pot add baked onions and 2 tablespoons butter, over medium-heat, cook until onions are slightly browned, about 15 minutes.
11. Stir in 1 cup wine, Kitchen Bouquet, scraping the bottom to loosen crust, cook until wine evaporates and onions, forms a dark crust, about 6-8 minutes.
12. Stir in broths, wine, paprika, thyme, bay leaves, and 1/2-teaspoon salt.
13. Bring to a boil and then simmer for 30 minutes.
14. Remove and discard herbs and season with salt and pepper.

15. While soup simmers, arrange the French bread slices with Swiss cheese on top in a single layer on a baking sheet in a 400 degree oven for 10 minutes.
16. Slice the bread in pieces and serve on top of the bowls of soup.
ENJOY DAN: BON-APPETITE!!