French Onion Soup Rich in Taste and Easy on the Wallet

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Splash of Olive Oil
3 Large Onions, sliced thin (if you can get Vidalia so much the better)
2 Garlic Cloves, minced
1 Carton of Low-Sodium Beef or Chicken Stock (if anti-meat, use a veggie stock)
A carton is equal to 4 cups if you’re using homemade. Chicken Stock will make for a lighter-colored soup so if you want it dark stick to the Beef.
1 pinch of Salt
2 pinches of Pepper

Optional; A Splash of Red Wine for Beef Broth,
or White Wine for Chicken or Veg. Broth

Drizzle the oil into a pot and heat. Add thinly sliced onions. Stir for a bit on high heat until the edges start to brown a tad, then reduce to low to let the onions carmelize. This is KEY. Carmelization occurs to the sugars inside the onion. When the onions are limp and brown, you’re there! This is what makes this soup fabulous! Add the garlic cloves and cook for a minute or so. Then, add broth and reduce flame to a simmer. Add salt, pepper, and wine. Simmer for 20 minutes or so. Taste and adjust seasoning if needed. I can be a bit of a pepper-hound so I using add a tad more.

Put a thick crust of good quality bread in the bottom of each bowl, sprinkle with grated cheese, and ladle soup into bowls. Serve immediately.

Traditionally, gruyere cheese is used but that cheese falls in my too damn-pricy range, so I use mozzarella instead. So if you want to luxe it up a bit, go for the gruyere.

***As a cautionary note, don’t serve this soup with melted cheese to old people or small children. Melted cheese choking hazard! By all means, serve them soup WITHOUT the cheese!