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French Onion Soup

Source of Recipe


From "Fix, Freeze, Feast"



List of Ingredients



• 10 pounds onions, peeled and cut in half
  
• ½ cup olive oil
  
• ½ cup (1 stick) butter
  
• 1 Tbsp salt
  
• 2 Tbsp beef bouillon granules
  
• 2 Tbsp Worcestershire sauce
  
• 1 Tbsp minced garlic
  
• 1 Tbsp black pepper
  
• 5 cups shredded Swiss or Gouda cheese (about 1¼ pounds)
  
• 20 small slices French bread, toasted
  
• .
  
• 10 one-gallon freezer bags (label five)
  
• 5 sandwich bags
  
• 4 cups boiling water (on hand for cooking each batch of soup)
  






Instructions



1. Place onion halves, cut side down, and slice into ½-inch strips.
   Heat oil and butter in a large stockpot over medium heat. Add onions and salt. Cook, stirring frequently, for 1 hour. Reduce heat if onions begin to brown. Add bouillon, Worcestershire sauce, garlic and pepper; cook, stirring, 10 minutes longer. Cool.
   
   
2. Divide cooked onion mixture among the unlabeled one-gallon freezer bags. Seal bags. Into each of the sandwich bags, measure 1 cup cheese. Seal bags. Into each of the five labeled one-gallon freezer bags, place one bag of cheese and 4 slices of French bread. Seal and freeze.
   
   
3. To cook one batch of soup:
   Completely thaw one set of ingredients in the freezer. Preheat the oven broiler.
   Place your ovenproof bowls on a rimmed baking sheet and divide onion mixture among them. Add 1 cup boiling water to each bowl. Top each soup with a slice of French bread. Divide the cheese evenly over the bread slices. Broil just until cheese melts and browns.
   
   Take care when serving the soup: the bowls will be very hot.