Onion soup is simple to make but takes time

Onion soup is one of the easiest soups to make. Brown up some onions over and over, add some stock and you are done. Right? Almost.

It does take time. I've found that browning the onions works better at a medium or lower heat setting, so they don't burn. Also, I like the deep flavorful brown that happens when you have a large block of time to make the soup. My onions will be browning nicely, then I will add a splash of boiling water to deglaze the pan, then I allow them to cook to where they start browning again, and then add another round of boiling water. I'll do this for a few hours if I have the time.

I wanted some garlic bread that would be crispy on the edges and well browned all around. Since I would be making about 12 slices, I just placed the buttered bread in a 425 degree oven until it browned nicely. It certainly worked better than using a toaster.

FRENCH ONION SOUP

• 1 stick butter
• 6 to 8 cups sliced onions
• Water
• 42 ounces beef stock
• Salt and pepper to taste
• 1 cup grated Parmigiano-Reggiano cheese

Melt butter in large stock pot on medium heat. Add onions. Allow to lightly brown before stirring. Continue to do this until the onion is fully cooked down and browned. Add a bit of water between stirrings if the onions get too dried out before fully browning and to deglaze the pan. Stir in stock. Heat through. Adjust seasonings. Serve with the cheese.

TOASTED GARLIC BREAD

• 1 stick butter
• Minced garlic, to taste
• Salt, to taste
• Sliced bread

Preheat oven to 425 degrees. In a saucepan, place all ingredients together and heat through until butter is melted. Stir well to incorporate any salt. Dip the slices in the butter, allowing them to drip over the saucepan, before placing in the hot oven. Brown to desired level of doneness.