French Onion Soup with Shaved Swiss Cheese

• 1 tablespoon olive or vegetable oil
• 3 pounds yellow onions, peeled and julienned
• 1/3 cup bourbon whiskey
• 2 quarts beef stock
• 1 quart chicken stock
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 1 teaspoon hot red pepper sauce
• 1/2 teaspoon Worcestershire sauce
• 1 cup freshly grated Swiss cheese

Directions
In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add half of the onions and cook, stirring, until dark golden brown and caramelized, about 15 minutes. Add the remaining onions and cook, stirring occasionally, until a deep caramel color, about 1 hour. Add the bourbon and cook, stirring occasionally, until evaporated, about 5 minutes. Add the remaining ingredients except the cheese, and stir well. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and fragrant, about 1 hour. Remove from the heat and cover to keep warm. To serve, sprinkle each portion with grated Swiss cheese.