French onion soup

Ellen says: My family loves French Onion Soup. That is the reason why I asked my friend to give me this wonderful recipe so we could have great French onion soup at home. Thanks to my friend Pekekay.

The best part of this recipe is that I do not have to slave over our stove all day long to make this quickie soup. To make this recipe, just make sure you have four soup crocks, since each serving is broiled in its own bowl.

One last hint, peeled onions are available at a local grocery store so you won't cry over them when you peel them off....

INGREDIENTS
2 tablespoons minced garlic
1 onion, sliced into thin rings
1 1/2 tablespoons butter
3 (10.5 ounce) cans condensed chicken broth
2 (10.5 ounce) cans condensed beef broth
1 teaspoon ground black pepper
1 (1 ounce) package au jus gravy mix
2 cups croutons
8 slices Swiss cheese

DIRECTIONS
*In a small skillet over medium heat, cook garlic until just golden. Set aside.
In a skillet, cook sliced onions in butter, over medium low heat, until a caramel color is reached (any onion that is burned during this process should be discarded). Set aside.

*Combine chicken and beef broth in a 2 quart saucepan. Add fried garlic, fresh ground pepper and sauteed onions. Bring the soup mixture to a boil and then simmer over low heat for 15 minutes. Stir in the packaged gravy mix and simmer for another 10 minutes.

*Turn on oven broiler and divide soup evenly among 4 oven safe soup crocks. Place several croutons on the top of the soup followed by two slices of Swiss cheese on top of the croutons. Make sure that the cheese does not sink into the soup. Place soup crocks on a cookie sheet and place under the broiler. Broil until the cheese is golden brown and bubbling. Let cool slightly before serving.