Would the French be offended? Probably. This soup is so far from the original Soupe a l’Oignon that the French would probably throw a bunch of phrases consisting of the words “debile”, “connard” and “sacre bleu” at me for dismembering their traditional recipe.
Nevertheless, this soup is absolutely delicious and so so so easy to make.
Ingredients: 32 oz beef stock, 2 medium onions,2 tablespoons of butter, french baguette slices to top each crock, shredded Gruyère cheese to top each bread slice.
Slice the onions into rings
Add 2 tablespoons of butter to a heavy bottom Dutch pan
Stir and cook the onions for 40 minutes until the onions are soft
Add the beef stock to the onions. Bring to simmer and cook, for 45 minutes to an hour.
Ladle the soup into ovenproof crocks. Top each crock with a slice of bread and cover with grated cheese.
Throw in the oven for 5 minutes and serve.