French Onion Soup is pretty easy to make; it just takes a while. It's only carmelized onions, stock, toast and cheese which means you can change the proportions without losing flavor or quality. Traditionally its made with beef stock, but I used vegetable bouillon cubes because that's what I had. It ended up being a much more delicate soup, less hearty, but still good. To get the deep flavor, you need to carmelize the onions which typically takes about 35 to 40 minutes. However, I have a way to cut down on the active cooking time.
After slicing the onions (a task that would be easier if I had a mandoline slicer), you sprinkle salt over the onions and let them sit for about 20 minutes, longer if you want. Some of the water in the onions gets pulled out, you drain it, and the onions are carmelized in half the time. Carmelizing is pretty simple. You cook the onions slowly and stir frequently picking up the brown bits on the bottom of the pan. Don't worry if it looks like a lot of onions, they'll reduce. I made enough for 3 servings and got to use the soup bowls I bought at Goodwill over a year ago.
2 large onions
1/2 t salt
1 T butter
1 quart stock or broth
mozzarella or parmesan cheese
Slice the onions thinly and sprinkle the salt over them. Let them sit for 20 minutes. Drain the water out. Melt butter in pot over medium high heat. Toss in onions. Lower heat to medium and cook until golden brown. Pour in stock and let it simmer for 5 minutes. Put soup into oven safe bowls, top with a piece of toast and some cheese, and place it under the broiler for about a minute. Eat; use a potholder.