Mimi's Cafe French Market Onion Soup

You might not imagine a tough World War II flying ace would open a
restaurant called "Mimi's," but that's exactly what happened in the
70's. Arthur J. Simms flew spy missions over France during the war
and helped liberate a small French town near Versailles. After the
war Arthur ran the commissary at MGM studios in Hollywood, stuffing
the bellies of big-time celebs like Judy Garland, Clark Gable and
Mickey Rooney. He later joined his son Tom in several restaurant
ventures including one called "French Quarter" in West Hollywood.
This was the prototype for the French-themed Mimi's Cafe. In 1978,
the first Mimi's opened in Anaheim, California. Today there's over
40 Mimi's in the chain with a new one opening every other week; all
of them serving this amazing onion soup that can now be part of your
culinary repertoire. Oui!

1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese

You've just cloned a batch of the best onion soup from any chain.
Got spoon?

Saute onions in melted butter in a large soup pot or saucepan for
15 to 20 minutes or until onions begin to brown and turn
transparent.
Add beef broth, salt and garlic powder to onions. Bring mixture
to a boil, then reduce heat and simmer uncovered for 1 hour. Add the
grated parmesan cheese in the last 10 minutes of cooking the soup.

When soup is done, preheat oven to 350 degrees and toast the
French bread slices for about 10 to 12 minutes or until they begin
to brown. When bread is done, set oven to broil.
Build each serving of soup by spooning about 1 cup of soup into
an oven-safe bowl. Float a toasted slice or two of bread on top of
the soup, then add a slice of Swiss cheese on top of that. Place a
slice of mozzarella on next and sprinkle 1 tablespoon of shredded
parmesan cheese over the top of the other cheeses.
Place the soup bowl on a baking sheet and broil for 5 to 6
minutes or until the cheese begins to brown.

Makes 6 servings.

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