French Onion Soup

For a cool day, where you don’t mind the oven on most of the day- get this soup going.  Peel and slice up 10-12 large brown onions into 1/2 inch slices.  Add onions and 1 tablespoon butter and 2 tsp. salt into a large stainless steel pot that is oven proof.  (no plastic handles!)   Place covered in oven for 4 hours, stir half way through.  After 4 hours remove and use a good quality beef or vegetable stock (can, box or homemade) to deglaze the pan.  Add a cup or two for deglazing, then fill the pot with 8 cups total.  Bring to a boil on stovetop and season with salt to taste.  Meanwhile, toast some slices of french bread and shred some swiss cheese.  Ladle out bowls of soup, top with cheese and a square of toast or croutons.  Enjoy and see if you can resist making another pot tomorrow.

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