I think making onion soup like this recipe suggests is my new favorite way!
Ingredients
6 large onions
3 Tbsp Kerrygold butter
3 Tbsp Wesson vegetable oil
64 oz ( 2-32 ounce) containers beef broth
2 tsp beef base
1/8 tsp crushed red pepper
1 tsp black pepper
1 tsp dried parsley
1 tsp Heinz Worcestershire sauce
1 large McCormick bay leaf
2 slice Kraft swiss cheese per bowl of soup
1 slice toast per bowl of soup
Instructions
1. Peel and slice onions 1/4 inch thick, then half them, making a half moon shape.
2. Saute the onions in the butter and oil until caramelized, stirring occasionally. My stove top it takes about 25 minutes.
3. Add beef stock, beef base, and seasonings.
4. Simmer 20 minutes.
5. Set broiler to high, set rack 6 inches from heat source.
6. Cut bread to fit your soup crock, toast.
7. Ladle soup into oven-safe crock, top with toast, then 2 slices of swiss cheese.
8. Broil until cheese is melted and starting to brown.
