french onion soup

French onion soup sounds really intimidating, right? 
False. 
You need onions.  And that's about it.

Okay, fine, you need a few more things:

But look what you get from it?  A steaming bowl of goodness.  That's what you get.  And not only that but there seems to be a piece of cheese covered bread floating around on top. 
Um, yes, please.  Let's get started!

French Onion Soup

Serves 4.

The soup itself can be frozen, thawed and topped with the cheese toast.

3 large onions
1/2 stick of butter
2 sprigs of thyme (optional)
1 bay leaf
1 cup red or white wine
1/2 cup bourbon (optional)
4 cups chicken stock
good melty cheese, sliced (like Fontina)
4 pieces of toast (day old French bread is great)

Halve and slice your onions very thinly.

Melt the butter over low heat in a large Dutch oven.  Add sliced onions, thyme sprigs and bay and cook very slowly for at least half an hour.  (If you have an hour, all the better)

About 10 minutes in...

About 20 minutes in...

About 30 minutes in...

See how caramel-y?

Okay, add the wine and the bourbon and deglaze.  Add the stock and bring to a slow boil.  Reduce to a simmer and cook for about 15 minutes.

Toast your bread, put cheese slices on top and stick under the broiler until melty and bubbly.  Ladle soup into 4 bowls and top with cheesy toast.  Garnish with more thyme, if desired.  Enjoy!