French Onion Soup

This is one of my all time favorite soups. Just a few ingredients can make this soup spectacular. My friend and I use to oreder it all the time when we went to TGIFridays. It was one of four things; French Onion soup, Cobb salad, potstickers or wings. All healthy, I know. Yeah, right. That was when I was single and could go to restaurants on a regular basis. We of course had cocktails to go with our ultra-healthy entrees!

A week or so ago I had a bunch of onions in my pantry that were starting to go bad. I pulled the basket out and went through them. Some were mush but some were salvageable. I used those plus a few nice ones. I sauteed them in butter and then added water. I let that cook for an hour or so. I drained and discarded the onion. I kept the broth, knowing that it was destined for French Onion Soup. It was a just a little to warm at that point to make it. The weather turned rainy and a little chilly so I pulled out my broth and made my soup.

French Onion Soup

8 cups broth (I had an onion broth but beef works real well)
4 large onions, sliced thinly then cut in half
1 teaspoon thyme
1 bay leaf
2 tablespoons beef boullion (if you dont use beef broth)
1/2 cup Sherry
2 oz to 4 tablespoons butter (you really need this, it gives it such great flavor)
toast
mozzarella or swiss, grated

Saute the onions in butter until carmelized. Add broth and seasonings along with the sherry. Let it simmer for about a half of an hour. Pour into oven safe bowls. Place a piece of toast on top and a piece of cheese, shredded works better. Place it under the broiler until the cheese browns a little.