French Onion Soup

I thieved this recipe from Laura's blog. Thanks Laura!

FOR THE ONIONS:1/4 cup butter4 medium yellow onions, sliced

FOR THE SOUP:2 cans (14 oz each) (Swanson) beef broth3/4 cup (Swanson) chicken broth3 tablespoons all-purpose flour1 1/2 cups water1 tablespoon ketchup1 1/2 teaspoons fresh ground black pepper1 1/2 teaspoons salt1/4 teaspoon dried thyme1/4 teaspoon garlic powder2 drops Tabasco sauce

FOR THE GARNISH:Focaccia (or other bread) (for croutons)shaved Asiago Cheese

TO PREPARE THE ONIONS:Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.

TO MAKE THE SOUP:Add remaining ingredients for the soup to the pan and stir to combine. Heat soup until it’s boiling, then reduce heat and simmer uncovered for 20 minutes.

TO MAKE THE CROUTONS:Preheat oven to 425 degrees F.
Slice focaccia bread (or any bread you want to use) into 3/4-inch thick slices. Butter both sides of those slices, then cut the slices into bite-size cubes.
Bake the bread in a 425 degree oven for 15 minutes or until crispy.

TO SERVE:Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved Asiago cheese

Source: Laura's Recipes