French Onion Soup

Fond memories of my first date with my husband John of 36 years,( so that would be 38 years ago) was him taking me to A&W Root Beer for a bacon/cheese burger, onion rings and of course a frosty mug of their root beer.   The second date was on my 19th birthday........to the big city of St. Louis.....we had Chinese food........I think.  But, the best date was when we went for lunch (also in St. Louis, Missouri) to a big department store called Famous and Barr, for French Onion Soup and Chicken Salad Sandwiches. We went back there many times in the first few years of our relationship.

 Here's my attempt and recreating that soup..........John thought it was pretty spectacular, and I would have to agree.

FRENCH ONION SOUP

Thinly slice 7 medium onions into half moons.

 Saute the onions in 4 Tbsp. of butter for about 20 mins or more, until caramelized.

 Don't hurry this step, its crucial that the onions turn a deep, rich brown color on a medium to low heat.

 Add 5-6 cups of beef broth, 1/4tsp dried thyme, dash of balsamic vinegar, dash of Worcestershire sauce, and 2 tsp of brown sugar....simmer for another 30 mins until thickened.

Keep the pot uncovered, while the soup is reducing and simmering.  Meanwhile get some hearty thick bread and cut it to fit oven proof soup bowls and grate or slice Gruyere or Swiss cheese.

The soup  should be thick.

Heat oven to 450 oF.

 On a foil covered baking dish place oven proof soup bowls.

 Spoon onion soup into bowls,

Top with crusty bread and Gruyere cheese and bake for 12 - 15 mins.

The soup and cheese will ooze over the edges. Heat until bubbly.

We couldn't even finish ours.  We only served two, but its way plenty for four people. Just serve into four bowls instead.

Here's what we looked like at our wedding. I was only 20 years old. Such a baby.

This is us now.  Not bad for a couple of old farts.