French Onion Soup (onions + agua)

French Onion Soup

The base of the recipe is onions and water which will taste good, and meant for those who may not be able to/want to buy the other ingredients.

7-8 Onions

6 cups water

Salt n Pepper to taste

Optional

2 tbs butter

1/2 cup sherry/vermouth/red wine

6 cups beef stock (replacement for water)

1tbs fresh thyme (chopped)

Baquette (or bread of any kind honestly)

Cheese (swiss, fontina, muenster, whatever you enjoy)

• Julienne the onions (they can be a fairly thick julienne as it will shrink when you cook it, no need to stress out here).
• Put it in a deep enough pot with 2tbs salt and cook with a lid on over medium heat.
• It will take quite a while for the water in the onions to evaporate so you can leave it alone for the first 30 minutes (if you are worried, there is no harm in checking and stirring your onions).
• After about an hour, all the moisture should be gone and your onions will begin to caramelize. Keep the lid off and keep an eye on your onions.
• Once they are caramelized to your liking, add the water and bring it back up to a boil.
• Season with salt and pepper until you think it tastes good!
• For your bread, you can cook it with cheese on top at 350, or (if you don't mind your bowl oozy) dry your bread in an oven at 200 then place in on top of your soup with a good amount of cheese.
  Throw the entire bowl onto a sheet try in the oven and broil until it's melted.

bon appetit