French Onion Soup

At the request of a friend, French Onion Soup was on the menu tonight.  I have a recipe I found several years ago... it's a copycat from Panera Bread, and some of the best French Onion Soup I have ever had.  And I will add my disclaimer here: it tastes really good because someone else came up with a good recipe, and I simply followed the directions, and then made a few minor adjustments. This holds true for most of my recipes. What makes this so tasty is the cheese and the homemade croutons.  Without them, it's just some onions in beef broth... not so tasty.

1/4 c. sweet cream butter
4 c. sliced onions
2 c. beef broth
1 c. chicken broth
1 1/2 c. water
2 T. flour
1 T. ketchup
1 1/2 t. ground black pepper
1 1/2 t. salt
1/4 t. dried thyme
1/4 t. garlic powder
2-3 drops of Tabasco sauce (optional)
Shredded Mozzarella cheese
Homemade croutons (see below)


1. Melt butter in a large saucepan over medium heat.  Add sliced onions and saute for 15 to 20 minutes, stirring often, until onions are soft and translucent.
2. Add remaining ingredients, up to and including the Tabasco sauce, and stir to combine.  Heat to boiling, then reduce heat and simmer uncovered for 20 to 30 minutes.
3. Meanwhile - make the homemade croutons.
   - Slice Italian bread and butter both sides, then cut into bite size cubes. Place in a baking dish, sprinkle with garlic power, and toss to coat.
   - Bake in a 425 degree oven for 15 minutes.  Bake in 5 minute intervals, stirring the cubes after each.
4. Serve soup hot, covered with a layer of cheese and topped with the croutons.
5. Makes approximately 4 servings.


Enjoy, and please don't skimp on the cheese or the croutons.