Uncle Bob's French Onion Soup

A few months ago I spent a weekend with Uncle Bob and Aunt Kay up in Dallas. Uncle Bob is a "food scientist"...and while I am still unsure of exactly what that means or what he does... I do know that he has a food expertise that shines when he makes this incredible french onion soup. It was a cold February weekend when he made it for me, and it warmed me down to my bones. We should feel pretty special that he agreed to share the recipe with us; Aunt Kay was convinced that he would never reveal the secret. Thank you, Uncle Bob!!!

"Here's my mods on a standard French Onion Soup recipe. It's hard to go wrong on any of the recipes I've tried, but I do like to spend a long time on the onion saute step, and don't mind a few crunchy bits    on the pan bottom.  Stop when you like the color, then deglaze with the white wine, while enjoying a glass.

I like sliced sourdough toasted to dryness in the oven for the top layer, then use grated Swiss to crown it.  Most people don't notice the red pepper kick, so I probably got a little heavy handed on the batch you sampled. 

This soup is great for leftovers, not just in the dead of winter. It is much better day 2 and 3. The flavors meld and complement each other.But it's hard to not eat it day 1!"