French onion soup

This dinner was incredibly easy, yet oh so delicious.

Slice 3-4 large onions very thin. Brown with 1/2 stick of butter on very low heat. After 45 min the onions will be golden brown and nice and soft.

Then add in lots of broth, (chicken, beef, or vegetable all work equally well). The recipe that I was roughly working off of asked for a cup of white wine. I skipped that step, I think It would make it too sweet. Instead I added extra water. This comes to a boil then simmers for 30 minutes. After I bring this to a boil and add in 2 teaspoons of flour, not part of the recipe but I wanted it a bit thicker. Mix that in really well then I turned it off and left to Karate with the kids.

We got home from Karate 2 hours later. The soup was still warm, but not hot anymore. I decided to veer from the recipe again, I love my soup with a nice browned layer of cheese. I have had French Onion soup with Swiss cheese, Mozzarella cheese, but never my favorite cheese Provolone. I scooped the soup into bowls (only three, because my son is running in the District Cross Country finals tomorrow, he only eats pasta the night before a race). I cooked the soup at 450 F for 10 minutes. 

The cheese melted into the soup perfectly. There was some golden brown cheese along the edges.  Perfection.

My husband and I loved the soup. My daughter not so much. She said it was "too oniony" Lol it is french onion soup. Love this girl. She ended up eating pasta with my son. This is saying a lot because she does not like pasta, especially if it has tomato sauce on it, which this did.

Oh well, I will be making this again for just my husband and I.