French Onion Soup

I don’t know why people think this is one of those soups you can only have at a restaurant. It’s very easy to make, and it’s a good way to eat cheap!

4 big onions, sliced thinly (cooking onions have more flavor than sweet ones for this)

2 T. butter (or olive oil)

1 T. flour

6 c. beef broth

1/4 t. pepper

 6 slices French bread or croutons (This is a great way to use day-old bread or stale croutons. Crusty bread is definitely better than soft bread, though.)

1 c. Swiss cheese, shredded (or Provolone)

In a stockpot, sauté onions in butter at a high temperature until softened; stir in flour.

Add broth and heat until simmering. Cover and simmer for 20 minutes. Add pepper. (You can actually freeze the soup at this point. Just be sure to use name-brand bags and double-bag it!)

Turn on broiler. Put soup in oven-safe bowls and top with a slice of French bread (or croutons) and Swiss. Place bowls on a cookie sheet and brown cheese under broiler for 3 minutes, or until cheese is bubbling.

Be sure to set the timer!  You just might cry if you burn that beautiful cheese!

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