french-american onion soup

going to write down recipes as i make stuff. then maybe turn it into a cookbook.

french-american onion soup
Serves 2-4 (double it for a family)

3-4 TBS olive oil
1/2 TBS butter
1 large spanish onion (sliced)
3 whole cloves of garlic (smashed with knife)
32oz organic beef stock
1/2 to 1 cup of white wine (optional)
fresh or dried herbs: thyme, parsley, sage
salt and pepper

for part 2:
Garlic Toast (i used frozen Texas Toast)
Sliced Mozzarella or Swiss Cheese

Coat bottom of stainless steel pot with olive oil; turn to medium heat. Add onions. Let onions sweat for a little while (3-4 minutes) and add a slab of butter. Cook onions until caramelized and brown, stirring occasionally with wooden spoon or spatula (about 15 minutes). De-glaze pan with wine and scrape bottom to loosen burnt pieces. Reduce for one minute and add beef stock. Add a few pinches of herbs, salt, and pepper to taste. Add Garlic. Bring to a boil and reduce heat to simmer for 20 minutes until all of the flavors combine.

While cooking soup, preheat oven to 425 degrees. Toast Garlic Bread in oven until dark and crisp. Prepare oven safe crocks with the garlic toast at the bottom of each crock. Ladle soup into each crock until almost full. Put 2 slices of cheese at the top and place crocks in the oven on top of cookie sheet on the center rack. Allow cheese to melt for about 3-4 minutes. Once melted, turn broiler on to brown the cheese (1-2 minutes).

Dinner is served!