Beef broth with lots of onions topped with toast and provolone cheese.
French onion soup is one of my favorite soups. Whenever I have a big bag of onions and Provolone cheese in the house this soup always makes an appearance. It is so easy and quick to make it seems almost effortless. The hardest part is slicing the onions, and if you are like me this can be rather tearful, but you could always slice them in a food processor. This soup is worth the tears, it is always flavorful and surprisingly filling. It makes a great side or can be a meal. You can easily make this soup vegan or vegetarian by substituting the butter for olive oil and the beef broth for mushroom broth.
6 onions, sliced (I used 3 red and 3 Maui sweet but any variety is fine)
1 Tbsp butter (or oil)
4 cups beef broth (or mushroom broth)
In a large sauce pan or stock pot melt butter over medium low heat. Add the onions and a bit of salt and sweat (cover the pan and allow the onions to steam) until the onions are soft and translucent.
Then add 4 cups of beef broth and stir. Lower the heat and wait for the soup to come to a simmer. Ladle the soup into an oven proof mug or ramekin, float a slice of toasted french bread on top and cover with a slice of provolone cheese. Place mug under broiler and broil until the cheese melts. Makes about 6-8 servings. Enjoy.