French Onion Soup

If you have read my earlier posts, you will know that I am not a culinary dynamo... I hate following recipes (so boring) and have started to experiment without them (so dangerous), the best of the best (barely edible) are going to end up here for your entertainment or enjoyment, take your pick. All recipes are made to serve my family of five.

The Ranting Mom's 

French Onion Soup

I love this recipe. It's delicious, cheap and I end up with leftovers

You will need: 

5-6 large yellow onions

2 cartons beef stock (1 litre)

1 carton chicken stock (1 litre)

1 can beef consume

1/2 cup each grated mozzarella and swiss cheese

1 tbsp parmesan cheese (the shaker kind is fine)

2 tbsp butter, divided for caramelizing onions

1 loaf french bread

3 cloves minced garlic (fresh)

dash of garlic salt and onion powder

pinch of thyme

3 bay leaves 

salt & pepper to taste

Soup pot, frying pan, utensils for cooking

Preparation

• Put stock, consume, parmesan cheese, garlic salt, onion powder, thyme, bay leaves, salt and pepper in soup pot.
• Get goggles and start slicing onions, the size and type of cut is up to you, all I was aiming for was not cutting my fingers off. 

Cooking Instructions

• Heat a pan on 7 (mid/high), add butter and onions (divide onions based on size of pan). Fry onions until they are caramelized (turn golden brown, but not burned). It took me about 20 minutes to caramelize 2 cups of onions. This is the hardest part of the recipe as you have to keep stirring the onions to keep them from burning... stupid onions. 
• Turn the soup pot to 7-8 (mid/high) and add the onions as they caramelize, bringing the whole mess to a boil, once boiling, reduce heat to low and let simmer for 2-4 hours (or more, if you wanna).
• When ready to eat, pre-heat oven to 400F, thickly slice the french bread, sprinkle equal amounts of the mozza and swiss on the slices and place in the oven to toast. When the cheese starts to brown, remove from oven and place on top of soup in bowls. 

Prep Time: At least an hour, depends on how long you take cutting the onions and caramelizing the onions. 

Cooking Time: The longer it cooks, the better it gets, but eating it after it boils should be fine too... 

Add your changes or comments below....