Soup - French Onion Soup

This is a really easy soup and so wonderful on these cold winter days. A good loaf of crunchy, crusty bread is great for dipping!

I use red onions, but you can use Spanish or any other that you prefer.

Peel and thinly slice a quart or more of onions. I toss them with a couple of tablespoons of all purpose flour as it thickens the stock a little bit. Heat 5 or 6 tablespoons butter in a heavy pan until bubble then put in the onions, stirring them to get them covered with the butter. If the flour dries it too much, add some extra butter. On medium heat, cook the onions until they are nice and browned and carmelized -- not burned! If you cook them slowly they will brown ever so nicely! Now add beef stock, vegetable stock, or beef consomme -- I use the reusable containers of stock or cans of consomme ... you might need two of the containers (add enough water so that you have plenty to cover the onions by about 2") and if using consomme 2 cans plus some water will work. Add some parsley -- a tablespoon is good -- and salt and freshly ground pepper. Simmer your soup for about a half hour.

Slice french bread thickly and toast lightly. This helps keep it from getting too soggy on top of the soup. Spoon onions and broth into soup bowls or little ramekins if you have them. Add a slice of the toast and pile on some shredded mozzarella cheese.

Place under the broiler for a minute or two until the cheese is melted and browned.

Serve to rave reviews!

Enjoy!