French Onion Soup

My sister came over for lunch, so Frog decided to make a soup to go with some bread. As my sister is not fond of dairy products I decided to not make a creamy soup, instead I remembered how much crying it takes to cut up all the onions one needs to make onion soup. 

I would suggest using a non-stick pan to do the caramelizing part. If you don't own a non-stick soup pot, you can also caramelize the onions in a non-stick frying pan and transfer them to a pot before adding the beef stock.

This hearty soup goes well with cheesy bread or garlic bread. In the Netherlands the supermarkets sell frozen or chilled baguettes with garlic or herb butter stuffed into them like hasselback bread. Those go very well with this soup. 

Ingredients:

5 medium sized onions

50 grams of butter

1 tablespoon sugar

salt and pepper to taste

1,5 liter of beef bouillon stock

1. Cut the onions into quarter moon slices, about half a centimeter or quarter inch thick.

2. Melt the butter on low heat and add the onions.

3. Mix in the sugar, salt and pepper.

4. Cook the onions on medium-low heat until caramelized. Stir frequently to avoid burning.

5. Add the bouillon and bring the soup to boil and simmer on low for 15 minutes.

6. Finish the soup with some salt and pepper to taste.

If you want a slightly thicker soup, you can mix a bit cornstarch or potato starch in some water and stir the mix into the soup while its boiling. Bring the soup back to a boil before serving.