French Onion Soup

Years ago, I decided I hated cooking up a big

meal for extended family on Christmas Eve.

That's when I began our

French Onion Soup tradition.

I serve this every Christmas Eve and everyone

brings appetizers and sweets.

I make this several days ahead and serve

it again on New Year's.

I serve up to 30 people with this

whopper recipe, but you can

cut it in half or fourths for less people.

French Onion Soup for 30!

10 large yellow onions sliced.

1/4 cup sugar

2 Tbs. Dijon mustard

3-4 Tbs. Worcestershire sauce

5  32-oz. cartons beef broth

Provolone cheese discs

Garlic or onion flavored croutons

Start by peeling the onions.

Cut them into fourths...

And slice in a food processor.

For years, I sliced these by hand and

CRIED A LOT!!!

If you must slice them by hand,

place a cutting board in your sink

and slice onions under

cold running water to cut down on crying.

Do this in batches.

While you're slicing the onions,

have a stick of butter melting in

a large stock pot over medium heat.

As you slice,

add the onions to the melted butter.

The ten onions fill my large stock pot

3/4th full!!!  You will think you have

way too many onions...but you don't.

You'll see later.

Sprinkle with the sugar which will sweeten up the

onions and help them carmelize.

Stir this into the onions to distribute.

It takes about an hour to cook down the onions.

(Not as long for lesser amounts.)

Stir from the bottom every 10-15 minutes.

Tip: Run your exhaust fan to help eliminate the odor.

Cook until onions are golden and carmelized.

Look how much they shrunk down...now they

only fill the bottom fourth of the stock pot.

Add the mustard and worcestershire sauce.

Stir in the beef broth, raise heat to high

 and bring to a low simmer.

Ladle soup into oven-safe bowls.

Sprinkle on the croutons.

Top with two discs of provolone cheese.

I like the taste of this cheese and the fact it

comes in ROUND slices that fit my bowls.

You can also use mozzarella slices.

Place under broiler until golden and bubbly like the picture above.

I only make it this one time a year

so it is special.

But you can make it any time.

Here's some of the family enjoying

our tradition on Christmas Eve!

I even bought special bowls and hot pad holders

so the family doesn't miss the big turkey dinner.