We All Eat- Rainy Day French Onion Soup

By SU STELLA/for The Herald  —  We All Eat- Rainy Day French Onion Soup

I am not complaining about the rain; I am embracing sweater weather. Making French onion soup is a must on a rainy day. Because you cook everything in a large pot, there is only one pot to clean.

I love to make this dish with music in the background and friends hanging out in the kitchen with me. The onions take 45 minutes to an hour to reach maximum flavor.

2 pounds Yellow Onions- thinly sliced
4 tablespoons Unsalted Butter
1 teaspoon White Sugar
4 cups Beef Stock (or water)
1 teaspoon Thyme (dried)
1/4 teaspoon Black Pepper
1/4 teaspoon Salt

1 loaf French Bread
1 cup Mozzarella or Swiss Cheese

Heat your pot on medium-low
Add your butter and onions and keep stirring
Pour in your white sugar to help the onions brown
Slowly cook your onions for 45 minutes to an hour
Add your stock and simmer for 20 minutes
Cut and toast your French Bread
Toss onto your bowl of soup
Shred and add your cheese
Broil your cheese
Eat it up
Yum

Remember that you can alter this recipe in various ways. If you do not have beef stock on hand, you can use bouillon cubes, onion soup mix, or veggie stock.

You can break the rules and add flavor with a few dashes of Worcestershire, hot sauce, Italian spices, smoked paprika, more butter, parsley, and chives.

Call a few friends, make a big pot of French Onion Soup, and enjoy an afternoon laughing at old stories and making new ones.

We have had some spectacular rainbows the last few weeks. Be sure to look outside on our sunniest rainy days.