Easy French Onion Soup

Well, we've all hear of "when life gives you lemons...make lemonade",  but how bout "when your frig has too many onions, make French Onion soup". 

I did! The soup got two thumbs up from my kiddos (except from my 9 yr. old who refused to try it).  More for us, so I didn't push the issue.  If that makes me a greedy mom, oh well, I'm good w/that.

Ingredients:

two onions sliced or diced.  

approx. 2 tsp of a light oil (I used canola)

2 tsp. of butter

2 tsp. of flour

1 box of beef stock (I used Wolfgang Puck's because store was out of Kitchen Basics)

approx. 1/4 Cup of water (I eye-balled it)

approx. 1/4 Cup of white wine (eye-balled it again)...optional

French bread (toasted in the oven at 350 degrees F)

Gouda Cheese

I had all the ingredients in my kitchen except the bread and cheese, and you might too.

in a medium stock pot over med-high heat put the oil in ( I eye-balled it) and let it heat up for about 3 min.  put the onions in and stir until the onions are caramelized.  Now, add the butter and melt into the onions as you stir.  You can add a pinch of salt at this point if you'd like.  Add flour and stir it and let the flour incorporate and cook for about 2 min.  If you want add your white wine at this point and cook for about 1 min. to let the alcohol cook out.  Pour the entire carton of beef stock and water into the pot, and bring to a boil.  Then lower heat to low, cover the pot and simmer for 20 min.

Fill ramekins with soup, place toasted bread on top of soup and then the cheese.

As you can see, I didn't cut the cheese (hehehe, Cut the cheese, get it) perfectly, but that doesn't matter. The cheese will melt and become beautiful goo after it bakes at 450 degrees F.  When the cheese is melted, they are done.  

See melted goodness!  And easy on the eyes too.  

Tip:  I lined a cookie sheet w/foil and placed ramekins on cookie sheet, so if any cheese did ooze out, clean up would be easy breezy.

Serve each rami on top of a plate and enjoy.

The nice thing about this soup, is that you can keep a lid on the French Onion Soup and save it until you are ready to do the final steps w/the ramis.  That's what I did.  I let it sit while I made the main course.