French Onion Soup

Description
Better than restaurant Onion soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.

Ingredients

 * ½ cup unsalted butter
 * 5 lbs Vidalia onions, thinly sliced (or substitute Spanish or Hawaiian onions. Do not use red salad onions.)
 * 7 teaspoons Better than Bouillon beef base or 7 cans beef broth
 * 3 teaspoons Better than Bouillon chicken bouillon granules or 3 cans chicken broth
 * Worcestershire sauce
 * 2 cups dry white wine
 * French bread, slices toasted (see below)
 * olive oil
 * Parmesan cheese
 * cheese slices (mozzarella, Swiss, or gruyère)

Directions

 * 1) Make stock by bringing 10 cups water to boil.
 * 2) Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
 * 3) Lower heat to simmer and let simmer while preparing onions.
 * 4) Melt butter slowly (so it does not brown) in large soup pot over low heat.
 * 5) Add thinly sliced onions.
 * 6) Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 minutes.
 * 7) Add wine, bring to boil, scraping up browned bits.
 * 8) Cook about 5 minutes stirring occasionally.
 * 9) Add about 5 good shakes of Worcestershire sauce.
 * 10) Add stock to onions.
 * 11) Bring to boil, turn heat down to simmer and simmer uncovered about 1½ hrs.
 * 12) Season to taste with salt and pepper.
 * 13) Brush olive oil on bread slices, sprinkle with Parmesan and place in oven on cookie sheet at 375°F until lightly brown.
 * 14) Ladle soup into ovenproof bowls.
 * 15) Float bread on top of soup.
 * 16) Top with 2 or 3 cheese slices.
 * 17) Place in oven or microwave until cheese melts.