French Onion Soup

Yeah, I know, everyone has a recipe. This one is an amalgamation and modification of two I found out there by Michael Smith and Ricardo, and our family loves it.

• Ready In: 1 hr 50 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 5  large onions, peeled and sliced thinly
• 1⁄4 cup butter
•  splash water
•  salt
• 0.5 (341 ml) bottle ale or 0.5 (341 ml) bottle beer
• 1  tablespoon Dijon mustard
• 3  sprigs fresh thyme
• 5  cups  chicken stock
• 8 -12  slices baguette, toasted
• 2  cups  grated cheese, a mix of cheddar and Monterrey or 2  cups  other stretchy cheese

Directions

1. Melt the butter in a large soup pot. Add the onions and splash of water, and cover. Let onions soften at medium high for 10 minutes.
2. Remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour. I did this while watching tv (food shows, natch!) and got up to stir at every ad break.
3. Season with salt and pepper, and add thyme and mustard. Add beer and bring to a boil, add chicken stock and bring to a boil again. Reduce heat and let simmer for 10 minutes. Add more salt or pepper or stock if necessary.
4. Preheat oven to 350 degrees.
5. Ladle the soup into 4 oven-proof onion soup bowls. Add toasted baguette slices. Sprinkle with cheese.
6. Bake for 10 minutes. Bowls will be very hot. Let cool for 10 minutes. Cheese will be still delightfully melted!