French Onion Soup

There's not much I can say about my French Onion Soup.  It's beefy, oniony,  and delicious! 

• 6 yellow onions,  sliced thinly
• 1/2 cup Sherry, or any kind of red wine
• 3 Tbs unsalted butter
• 9 beef bullion cubes (or 8 cups beef stock)
• 8 cups of water
• salt and pepper
• crusty French bread
• swiss cheese (or Gruyere, but I'm on a budget,  so swiss is what I use!)

Add the butter to a deep skillet set on medium high heat,  when melted,  add onions,  stir to coat. Sprinkle some salt over the onions. 

When the onions become opaque and slightly soft,  turn the heat to medium-low.

Let the onions cook slowly,  so they don't get crispy, you want caramelized onions.  It takes about 45 minutes,  you can leave them to cook, and stir them occasionally.  If you notice the onions are cooking too fast, turn the heat down.

Once the onions reach a nice caramelized consistency,  add the wine,  and turn the heat up to medium-high. When most of the wine is absorbed,  turn off the heat, and set aside. 

Next, if using bullion, add 8 cups of water to a pot, set to boil. When boiling,  add the bullion cubes, stir till desolved.  Add the onions,  and lower the heat to a simmer. Let simmer for about 20 minutes.  

Set oven to 400°

In the meantime,  take the French bread, and slice into 1 1/2 in peices.

Arrange bread on a foil lined baking sheet.  Cut swiss into semi- thin slices,  and arrange on top of the French bread slices. Bake in oven,  just until cheese is melted and bubbly. 

Salt and pepper the soup to taste.

Serve the soup in a bowl, with the cheesy bread on top.