Great recipe, Greg!
Like mama, I usually make French Onion Soup with half beef/half chicken stock. And for me the key is making sure the onions caramelize beautifully- and as darkly as one dares allow them to get! I also typically add either sherry or brandy. ...and for my tastes- Swiss, Gruyere, Mozzarella, Provolone- it matters not- the cheesier, the better! YUM!
Thanks for poutting a soup in my thoughts that I haven't made or eaten in a long, long time, Greg!
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