French Onion Soup

Serves 8

INGREDIENTS:

3 lbs onions (sliced thin, pole to pole)

4 T butter

2 cups of water (separated)

4 cups chicken stock*

2 cups beef stock*

5 sprigs of fresh thyme (or 1 t dried thyme)

1 1/2 teaspoons salt*

8 oz mozzarella cheese

8 slices of slightly stale bread

*See how to section for specifics

DIRECTIONS:

Place butter, water, and sliced onions in a large stainless steel pan (this can be done with nonstick, but it does not caramelize as well) set over medium low heat. Sprinkle with one teaspoon of salt and cover. Cook over medium low heat for 30 minutes. Once onions have softened and are translucent remove lid and turn heat to medium. Cook, uncovered until water evaporates. Continue to cook without moving until onions are dark brown and have formed a crust on the bottom of the pan. Deglaze the pan by adding 1/4 cup of water and scraping up the fond at the bottom of the pan. Do this 3 more times using 1/4 cup of water and scraping up the fond every time. (This will vary based on output of stove, but should take between 15 and 20 minutes).

Once the water is gone, and onions are browned and soft, stir in broths, thyme, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. After 30 minutes, remove the fresh thyme sprig if used and adjust seasoning if necessary.

For the Croutons:

Turn on the broil function of your oven and heat it to 500 degrees. Shred mozzarella cheese and top each piece of bread with the cheese. Place on a jelly roll pan and place in the oven for about 5 minutes or until the cheese is melted and golden brown on top. Place croutons on top of the soup and serve.

While this soup is amazing right after made, it is better after 24 hours in the refrigerator. This soup also freezes well for a quick weeknight meal.

Bon Appetit!