French Onion Soup

As it is getting chilly out what can be more perfect then to sit down with a bowl of soup...covered in melted cheese.  I originally started making this recipe from a cookbook that my aunt's temple published.  It is simply delicious and has become a go-to recipe in my house.

6 tablespoons butter
6-8 sliced onions (depending on size)
1 1/2 of the BIG cans of beef broth
3 slices of mozzarella cheese per bowl

Melt the butter in a large pot and add in the onions.  Let them cook low and slow until caramelized, about forty minutes.  Make sure you mix it every once in a while to cover the onions in the butter.  It will look like a ton of onions, but will cook down to the perfect amount.  It is french ONION soup, so I like lots of onions!  After the onions are caramelized pour in the beef stock (salt and pepper to taste).  Cover and lower heat for 2-3 hours.

When you are ready to serve, spoon your soup into an oven safe bowl.  Put the bowls onto a cooking sheet so there is no mess when the cheese melts in the oven.  Put your cheese slices over the soup and place under your broiler.  You want to leave it in for about 45 seconds, or until it is melty and bubbly.  Keep an eye on this because it happens fast!

Most people put a crouton  in the soup, which is an easy addition.  I stopped putting it in when my dad went on a lob carb diet and no one missed it!  To make the crouton just toast up two slices of a french baguette and put in the bowl before you cover it with CHEESE.