Recipes I Couldn't Resist!

I make a version of this soup and it is goodddddd While you cook the onions just before they turn brown you add a tablespoon of  sugar and caramelize them. I also add ground beef although the recipe I have calls for roast or stew meat. Ground beef is great in there and it is quicker...      ONION SOUP

2 lg. Spanish onions 2 tbsp. butter 2 jiggers bourbon or rye 4 c. chicken broth 2 c. beef broth 1/4 tsp. fresh ground black pepper 2 tbsp. fresh ground Parmesan Beef bouillon cubes 1/8 tsp. garlic powder Soup bowl topping on each bowl put toast or crusty bread, 1 slice each of Provolone, Mozzarella, portdusalut (or other), fresh ground Parmesan Cut the onions in half through the stem end, then into thinnest possible slices. Saute in a soup pot (large) with butter. When onions are a rich yellow color (not brown) add the whiskey. Wait a few seconds then light the whiskey with a long match. Mix with a long handled spoon while whiskey blazes. Add chicken and beef broth, fresh pepper and garlic and Parmesan cheese. Simmer for 30-45 minutes. A few beef bouillon cubes may be added for a darker color. Soup is best if left in refrigerator to age for a day. Pour heated soup into oven proof bowls. Top with toast or crust, bread, cover with cheeses and sprinkle with Parmesan cheese and put under broiler until cheese starts to bubble.