Pardon My French Onion Soup - It's SPICY!!!

🧂 Ingredients

• 1 ½ Pounds Onions
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 Bay Leaf
• ½ teaspoon Dried Oregano
• 2 teaspoons Cayenne Pepper

  Optional
• 4 Cups Beef Broth
• ½ Cup Water
• 1 Tablespoon Beef Bouillon
• ½ Cups White Wine
• ½ Loaf Crusty Bread

  Sliced
• 6 Ounces Jarlsberg Cheese

  Grated
• 3 Tablespoons Parmesan Cheese

  Grated

Instructions

• 1 Thinly slice onions
• 2 Place olive oil, onions, salt, black pepper, bay leaf, dried oregano, and
  cayenne pepper (if using) in a sauté pan.
• 3 Sauté onion mixture on medium to low heat, stirring occasionally for 45 minutes
  to one hour.
• 4 Make sure to stir every few minutes.
• 5 Heat the beef broth and ½ cup of water in a stock pot. Add the beef bouillon and
  stir until it dissolves completely. Then, add the wine and give it a good stir.
  Once the onions are caramelized, add them to the broth and let the mixture
  simmer for 20 minutes. Remove the bay leaf.
• 6 Ladle the soup into oven-safe serving bowls.
• 7 Place some pieces of crusty bread on top of the broth in each bowl.
• 8 Combine the cheeses and sprinkle some of the mixture on top of each bowl.
• 9 Place the bowls under the broiler in the oven to melt the cheese.
• 10 Serve and enjoy with a glass of wine!

Nutrition Info