French Onion Soup

[Warpy]

6. This isn't a bad recipe

The thing to remember is to slice the onkons as thinly as possible so they'll cook quickly nnd cook together.

The soup is supposed to be quick and comforting, the thing you'd serve when it's cold and you don't have a lot of time. You don't need to get the onions that "cook for 4 hours, stirring constantly" mahogany color, you want them brouwned a bit and that's it.

I usually cut the stale bread into croutons and put it onto a baking sheet, American cheese on top, put the crotons on a baking sheet in the oven. Ladle the soup into bowls and just rest the crouton with gooey cheese on top.

This is French fast food and it doesn't keep, so there is a perfect excuse to pig out when you make it.

ETA: The French have reclassified American cheese as "a Gruyere style cheese." The texture is a little different but the flavor is very close. It works for onion soup and is cheaper.