The food networkers rise again! (French Onion Soup)

 So our group all somehow dropped out around the holidays. Go figure busy moms, holidays, somehow the hours in the day went faster than we could keep up! So we had decided that we could all most likely pull off ONE recipe a month together. So that is the plan.

 This month Heidi picked ALTON BROWNS FRENCH ONION SOUP recipe. The only time I have ever had anything onion soup, is the Lipton mix, and normally used to make a roast, not to eat plain. I am always excited to try something new though! So here's my go at it!!!

Ingredients

• 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
• 3 tablespoons butter
• 1 teaspoon salt
• 2 cups white wine
• 10 ounces canned beef consume
• 10 ounces chicken broth
• 10 ounces apple cider (unfiltered is best)
• Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
• 1 loaf country style bread
• Kosher salt
• Ground black pepper
• Splash of Cognac (optional)
• 1 cup Fontina or Gruyere cheese, grated

 Some things I had to skimp on. I did not make it to the liquor store. So the white wine was replaced with sparkling grape juice... I did not have the fresh herbs, so I used dry. Apple cider was NO where to be found in my local stores, I guess its only a fall item? So I used a not from concentrate fresh apple juice instead. So that might have changed thing some. I hope not too much though.

 Simple to make really. Takes a bit of time to sweat the onions and get them nice and dark though. That is the longest wait. Oh and be prepared for BURNING eyes. Even the kids complained their eyes were burning from the living room!!!

So you sweat the onions w/ salt 

Brown them, then add the wine and cook until its a syrup consistency

Add your broths, cider, and spices, then simmer!

While your soup is simmering broil your toast until brown and toasty (not black, watch it)

 when your soup is finished, ladle it into an oven safe bowl (Corelle dishes are oven safe in a preheated 350 oven)

 Top the soup with a slice of bread, then your cheese, and bake at 350 until your cheese is melted and browned over your bread. Your done! Your bowl is HOT. Be careful!

last but certainly not least... ENJOY!