French Onion Soup

Serves 4


1 large onion, cut into thin strips

1/2 baguette (cut into crouton sized chunks and toasted)

8 oz grated Swiss cheese

1 quart beef stock

2T olive oil

2T Marsala

salt- to taste

Slice your onion in half then slice into thin slivers.  Add 2T of olive oil to a large saute pan and add the sliced onions.  Cook over low-medium heat until onions are fully caramelized.  Add 2 T of Marsala and a pinch of salt to finish the onions.

Cut your baguette in half lengthwise then slice into one inch cubes.  Toast in an oven at 350 degrees for about eight minutes.

To assemble, divide your onions and croutons equally among four oven proof bowls.  Add beef stock to each bowl (more than you would expect because the bread soaks up most of the broth).  Top with grated Swiss cheese and broil for ten to twelve minutes to finish.  Let cool before you eat–but not too long because its cheesy deliciousness will be staring back at you taunting you to take a bite.



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