The weather turned cool and I have been craving some soup! I have made this soup every week for the past four weeks and I plan on making another pot tomorrow. It's been fantastic to have for my lunches with a bit of bread and a slice of provolone cheese.
I don't have a photo of the finished product so you will have to believe it is magnificent. I will try to upload one at a later date.
You start with three or four onions. I like to use the cheap, yellow onions that are always on sale. I have used red onions when I have them. The only ones that don't work as well is the sweet onions. They get a little bitter, I think.
Slice them and put them into a skillet with a stick of butter.
Move these to a pot and add 1 1/2 quarts of good quality beef stock. I like to make my own but in a pinch I use Swanson. Bring to a boil and simmer for a half hour.
That's it! This stuff is better than French Onion soup at sandwich shops. . . it's even better than the French Onion Soup at the good steak place! It takes about an hour to make and it makes enough for my lunches for a week.