Michael Louis Scott's French Onion Soup

Take a five quart Revere Pot

add 1/4th of a cup of extra virgin olive oil

add 3/4th of a stick of margarine in 3/8th inch thick pads

add 6 mined cloves of garlic

added 10 peeled and sliced in 1/4 inch thick slices of medium large onions

pour over mixture 1/4th of a cup of extra virgin olive oil

season generously with Old Bay Seasoning, garlic powder, chicken and meat seasoning, ground black pepper, chicken bouillon powder, and Italian spices

place pot on medium high electric burner heat and continually sauté onions over heat until onions begin sweat and are slightly opaque about 15 minutes

add one 49 ounce can of Swanson's low sodium chicken broth

add one 12 ounce bottle of dark beer

stir contents together and bring to a boil

season some more with Old Bay Seasoning, garlic powder, chicken and meat seasoning, ground black pepper, Italian spices, chicken bullion powder, three beef bullion cubes and two tablespoons of dried parsley

continue to stir and once mixture is boiling, simmer over medium high to medium electric burner heat for 1 hour to 1 hour and 15 minutes stirring frequently

once soup is ready,

toast medium well two halves of an English muffin and cut into 1/4th wedges

place soup in large soup bowl and place English muffin wedges on the soup

sprinkle a few tablespoons of grated parmesan cheese over the soup and English muffin wedges

Enjoy.

Place remaining soup in a container and refrigerate or freeze