This recipe requires only 5 ingredients… so easy but requires patience! The patience will reward you with full taste!
- 3 – 4 yellow onions
- 2 Tbsp of butter
- 6 cups of beef bouillon (I did 6 Tbsp of beef concentrate + 6 cups of water)
- French bread toasted
- Grated Mazorella
In large saucepan, melt butter and add chopped onions. Now be patient… stirring on occasion, let the onions cook down and sweat. Insure you get the onions bits sticking at the bottom of the pan when stirring. If you want to speed up the process, you may add a teaspoon of sugar (but not too much).
Once your onions are golden brown, add you beed stock and let come to a boil. While you wait, cut your french bread into 1 1/2 inch thick slices and toast in the oven… watch them, they burn easily!
Once soup is boiling, pour soup in onion soup bowl (or bowls that are oven safe to go under broil). Top off with the toasted bread and cover with gratted mazorella cheese. Put in the oven at broil until cheese is melted and bubbly.
Let rest 5 minutes before serving. If any left overs, pour into oven safe bowls and let cool down (like in the picture). When ready to serve, put in the oven at 350 F and let warm up. Once soup is hot, add your toast, cheese and put under browl.
Mmmmmmm, onion soup! Enjoy!
