Liquid Comfort: French Onion Soup

If you've ever had homemade french onion soup you wonder why anyone ever bought the canned kind. It's so simple, relatively hands off and deliciously comforting. Since it was 50 degrees out today (somehow fitting in May after 80s in April), I needed something warm and nourishing for dinner.

French Onion Soup

2 Tbsp butter
7 large vidalia onions, sliced into rings
1 Tbsp salt
1 cup cream sherry
2 quarts beef stock
2 cups water
1 porcini bouillon cube
2 bay leaves
1 Tbsp thyme
1 tsp garlic powder
2 tsp onion powder

slices of rustic style bread
slices of swiss, jarlesburg or gruyere cheese

Over medium heat, melt the butter and add the onions and salt. Saute, stirring occasionally until onions are dark mahogany and reduced by at least half. (45 minutes to an hour). Add sherry and turn heat to high until sherry hs become syrupy. Add remainder of soup ingredients and bring to a boil. Reduce heat to low, simmer 15-20 minutes.

Cut bread to the size of oven safe soup crocks. Toast bread. Portion soup into crocks, top with bread and cheese. Broil until cheese is golden and bubbly.