Mimi's Café French Onion Soup

Bahan-bahan

1 oz butter (2 tablespoons)

2 lbs. yellow onions, halved and sliced ½" wide

2 quarts homemade beef stock or 4 cans (14 oz.) beef broth and 1 can beef consommé (undiluted)

¼ cup freshly ground Romano cheese

Salt and fresh ground black pepper to taste

French bread

Gruyere, mozzarella, Swiss or Parmesan or any combination

Arahan

Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don’t burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.

To serve "Au Gratin" pour into oven-proof soup crocks. Top with toasted slice of French bread. Add sliced or grated cheese (any kind). Broil until the cheese melts.

Nota

Right off their website.