SillySistaSal's Cooking Emporium: French Onion Soup

This has been an extraordinary cold and snowy winter here in Maine, as well as the rest of New England. The first week in April should be the time when we are hauling out the charcoal grill out from the barn! Not this year. So, what am I cooking on this beautiful, brisk spring day? French onion soup! It's quick, cheap, and easy. Not to mention it releases fine aromas throughout the house. That and a pot of coffee brewing will create your very own café.

6 medium onions sliced into long, thin pieces

5 c. Beef Broth

1 Tbsp. Garlic Minced or Chopped doesn't matter

2 Tbsp. Worcestershire Sauce

1 French Baguette

8 ounces Gruyere Cheese Shredded

1/4 c. Red Wine Vinegar

1Tbsp. Thyme

1 Tbsp. Black Pepper

In a medium stock pot, melt 2 tablespoons of butter. Add the sliced onions, garlic, pepper, thyme and cook until golden caramel brown. Deglaze the pan with the red wine vinegar. At this time , add the beef broth and cook until it reaches a boil. Turn down the heat and continue to cook for 20 minutes.

Slice the bread into fairly thick pieces.

Place the soup into crocks or deep bowls. Place the bread on top and finish by adding the shredded cheese. Place under the broiler in the oven on high for 5 minutes.

I bought the Applewood Smoked Gruyere , but you can use cheddar if you can't find it. I also use a low sodium Worcestershire sauce because of the amount the beef broth already contains. I avoid using additional salt in recipes that already call for sodium based ingredients.

Check the broiler after five minutes and take out if the cheese is a bubbly, golden brown.

This is a great meal for any season, but especially warms you on days when its just not hot enough to turn off the furnace!! My guess for this year in Maine will be June!! Everything is late!! My husband is finding that out with the delay of sap running from the trees for his hillbilly maple sugar operation! It's flowing now!!