French Onion Soup
Ingredients
3 large yellow onions
2 Tbs salted butter
8 cups water
4 tsp chicken Better than Bouillon (alternative 4 chicken cubes)
1/2 tsp Herbes de Provence or Italian seasonings
1/4 tsp cumin
3 Bay leaves
tabasco sauce to your liking (I used 3 drops)
1/2 tsp salt
1 cup grated Gruyère/Swiss cheese
*optional day old baguette bread
Preparation
Peel 3 yellow onions and slice thick (lengthwise). In a large dutch oven or Le Creuset on medium heat, melt 2 Tbs butter, add the onions, and mix until onions are well coated with butter.
Add your spices: salt, Herbs de Provence, cumin, and tabasco sauce. Stir occasionally until the onions are lightly golden.
In a separate saucepan boil 8 cups of water with 4 tsp of Better than Bouillon paste. Make sure the paste is completely melted then combine the 8 cups of bouillon with the onions.
Finally, add the Bay leaves. Cover and simmer for 15 mins.
Serve hot and top with grated Gruyère cheese.
*Alternative option: After you’ve simmered the mixture for 15 mins. Broil with thin slices of day old baguette bread on top (slightly emerged) and sprinkle with cheese until golden.
(aprox 5 mins)
