Tune in on Friday, October 15th at 11am to see Marc join the ladies on ABC's The View! Tune in and watch Marc teach host Sherri Shepard the secrets to roasting the perfect chicken.

FRENCH ONION SOUP

serves 4 to 6

1/4 cup olive oil

3 medium white onions, sliced 1/2 inch thick

3 medium red onions, sliced 1/2 inch thick

2 cups dry red wine

1/4 cup Worcestershire sauce

3 cups chicken broth

3 cups beef broth

1 2-inch square piece parmesan rind

2 teaspoons fresh thyme leaves

1 bay leaf

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 baguette

1/4 cup olive oil

12 1/8-inch thick slices gruyere cheese (about ¾ pound)

1/2 cup freshly grated parmesan

Heat oil in a large pot over medium high heat. Add onions and cook until caramelized, stirring occasionally, about 25 - 30 minutes. 

Deglaze with red wine, and reduce mixture until almost all the wine is evaporated, about 10 minutes.

Add the Worcestershire sauce, chicken broth and beef broth. Bring to a slow boil, then reduce heat down to a simmer. Add the parmesan rind, thyme and bay leaf.

Simmer for about 30 minutes

Season with salt and pepper, remove bay leaf and parmesan rind

Preheat oven to 350ºF. Slice bread into 1-inch thick slices, toss with olive oil and toast in the oven for 15 minutes

Place hot soup in individual crocks. Place two croutons in each crock and top with 2 slices of cheese and 1 tablespoon of parmesan cheese.

Place crocks on a tray and put under the broiler until cheese is golden brown, about 3 minutes.

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Don't forget to oil and season the bird!  Rub the outside of the whole bird with oil then season with salt and pepper all around and in the cavity liberally. This ensures brown skin and a very tasty bird!