8 Tbs. - Butter
2 Tbs. - Oil
4 C. - Chicken Stock
4 C. - Beef Stock
8 Slices - French Bread (1 inch)
1 C. - Shredded Mozzarella Cheese
1 C. - Shredded Colby & Monterey Jack Cheese
2 Tbs. - Johnny's Garlic Seasoning
1 Tbs. - Montreal Steak Seasoning
Pepper to taste
Corn Starch to thicken soup
In a soup pot melt the 4 Tbs. Of the butter with the oil, sauté the onions until just slightly caramelized, this will take about 20 minutes. When tender and a golden rich color add in the chicken and beef stock along with the pepper, Montreal steak seasoning and 1 ½ Tbs. of the Johnny's garlic, simmer the soup for another 15 minutes. In the mean time use the remaining butter and Johnny's to turn your French bread into garlic bread, place onto a baking sheet and cook in a 350 degree oven just until the butter mixture has melted. Once the bread is ready remove the tray from the oven and turn the oven to broil, top each slice of bread with a mixture of the cheeses and return to the oven to melt and brown the cheese. While the cheese is melting thicken the soup to the consistency you like, we like a cross between a soup and a stew. Once the soup is thick and the toast is ready then you can ladle the soup into bowls and top each with a piece of the garlic cheese toast. We really think that by using both types of broth and caramelizing the onion gave this soup a very rich and silky taste.