French Onion Soup with English Muffin Topping

Serves 4

French Onion Soup in Bowl with Saucer

3 large sweet onions
1 1/2 TBSP butter
15 ounces beef broth
15 ounces chicken broth
1/2 cup dry white wine
1 tsp Italian seasoning
1 Tbsp Kosher or Sea salt, divided
1/2 cup Gruyere, Fontina or Provolone cheese
4 English muffins
Ground black pepper to taste

1. Thinly slice onions and cut slices into halves
2. Melt butter in a deep skillet over medium high setting
3. Cover the bottom of the pan with a thin layer of onions and sprinkle with Kosher salt
4. Repeat layering onions and salt until all onions are in the skillet
5. Cover, and let cook, undisturbed, for 20 minutes; then stir each 20 minutes, allowing the onions to turn dark mahogany and reduce to about 2 cups. (About 3/4 hour)
6. Add wine, turn heat to medium high, and reduce the wine to a syrup consistency (15 minutes)
7. Add beef and chicken broths, salt and pepper, and the Italian seasoning
8. Reduce heat and simmer 30 minutes
9. Meanwhile, place oven rack in top 1/3 of empty oven, and prepare 4 oven safe soup bowls
10. Tear 3-4 English muffins into small-to-medium pieces and set aside

Final Assembly
1. Ladle soup into oven safe soup bowls, leaving at least one inch of room from the top
2. Place bread pieces on top of soup to cover, and add your chosen cheese
3. Broil 1 to 2 minutes in the oven until cheese is lightly golden brown
4. Serve hot

Left: These are yellow onions cooked in 325F electric skillet until they turn a mahogany color (which develops that wonderful French Onion flavor)