Caramelized Onion Soup

Aka french onion soup. The only 'mandatory ingredients are onion and a fat (butter, olive oil, ghee or another oil or fat will work too).

Ingredients

• 6-8 Medium- large onion
• 60g Butter, or ghee or olive oil
• 2 L Chicken Stock (optional).  Can use water instead.
• Salt (to taste)
• Baguette (optional)/ or other bread (optional)
• Grated Gruyere cheese or any other melt-able cheese will work (optional)

Equipment

•  Large Pot
• Wooden/stirring spoon

Method

1.  Slice the onions into thin rings
2. Add butter and/or olive oil to a large pot and melt on low heat.
3. Cook the onions on medium-high heat for 5 minutes or until softened.
4. Turn down the heat to low, then cook with a lid on for 15-20 minutes so the onions can steam in their own juices.
5. Take the lid off the pot, turn the heat to high. Keep an eye on the onions and stir once every few minutes, or more frequently as the onions start to brown.  Mix the onions so the browned parts distribute through the onions and colour all of them (but do not allow the onions to burn/blacken on the botton of the pot).
6. Add chicken stock or water to pot.  Mix then simmer for 10-15 minutes.
7. Add salt to taste
8. Optional – toast slices of baguette or bread on both sides until golden.  Top with grated Gruyere or other cheese and grill to melt. Serve the cheesy baguette slices on top of the soup.
9. Alternatively, you can serve the soup as is, or with just some grated Gruyere or other cheese on top.

Photos of the Process: