What a GREAT day for WARM soup –>

French Onion Soup
I make mine in the crock pot by filling it with
sliced onions,
several pats of butter,
and a Bay leaf and letting it cook on low (or high depending on when I get it started) all day. Then I transfer the onions to a stock pot and add water (probably 2 cups) and beef soup base (4 or 5 t.) and several T. of flour mixed in water (for a thickener). Bring the pot to a boil and then remove from heat. Server the soup in bowls with chunks of Swiss cheese and well toasted bread. 🙂

Here’s a more specific recipe from Allrecipes.com

Rich and Simple French Onion Soup


1/2 cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
1/4 cup grated Parmesan cheese

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.

Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.

Heat the oven broiler.

Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.