Shelly's Recipe

ONION SOUP WITH TWO CHEESES

Category: Soups

2 tbsp olive oil
5 cups sliced onions
2 cans (14 1/2 oz ) beef broth
1/2 cup water
1/4 tsp hot pepper sauce
4 slices toasted French bread, 3/4 inch thick
3/4 cup (2 1/2 oz) finely shredded Aged Asiago cheese
3/4 cup (3 oz) finely shredded Mozzarella cheese
2 tsp finely chopped fresh thyme or
3/4 tsp dried thyme

Heat oil in Dutch oven. Add onions. Cook over medium low heat 30 to 45 minutes until golden brown, stirring often. Add broth, water and pepper sauce. Simmer gently, 15 minutes. Ladle equally into four 1 1/2 cup ovenproof bowls. Add a slice of toast to ; push down to saturate. Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425 for about 10 minutes, until cheeses are melted and lightly browned. Serve immediately.