French Onion Soup

This story begins much like my story about my Chicken Pot Pie.

I asked Business "What should I make? I feel like soup." His reply, "French Onion Soup"

I had never even had French Onion Soup before, though I had dreamt about how delicious it must be. I don't really know why I'd never had it at a restaurant - before I was gluten free - I'm sure I had the chance.

Because I hadn't, I was really nervous when I served this dish to Business the first time. I had tried it, taste tested it, but I didn't really know what French Onion Soup was supposed to taste like so how could I know if I nailed it?

I've since tested this recipe on many, including my sister, and her husband. They loved it. And there little kids gobbled it up too.

French Onion Soup

Ingredients:

1 large red onion, peeled, cut in half and thinly sliced

1 large white onion, peeled, cut in half and thinly sliced

3 regular onions, peeled, cut in half and thinly sliced
2 tbsp. butter
2 tbsp. olive oil
1/4 cup water
1 tbsp. honey
Salt
4-5 cups beef stock
4 slices of bread OR 1 recipe for my Four-Years-In-The-Making Pizza Crust
4 slices of of cheddar, or Swiss, or Emmental, or Gouda (I have tried all kinds of cheese and they all turn out great - use your fave - but I suggest something strong flavoured)

Directions:

1. To a large pot, add the butter and olive oil, and place over medium heat until the butter is melted.
2. Add all the sliced onions and stir to coat. Add water and cover the pot to soften the onions - about 8-10 minutes.

3. Take the lid off the pot, add the honey, and just a pinch of salt. Turn the heat down to low.
4. Let the onions slowly cook, stirring them occasionally, they should develop a rich, caramel color and the water should evaporate. This can take up to 2 hours - but usually an hour is about enough. Be patient, putting the heat up will burn your onions and make them bitter, not sweet the way you want them.
5. While the onions are cooking, if you are using the Pizza crust recipe for the tops, use this time to prepare the recipe. To get the size and number of tops you need, press the crust onto a sheet of parchment into the shape and size you need for each. Bake the crusts as the recipe shows, just monitor the time to make sure they don't get over cooked.
6. Once the onions are completely cooked, add the stock and bring up to a simmer. Taste test and add salt if desired.
7. Pour into individual bowls that are broiler safe. Top with bread or crusts, add a slice of cheese.
8. Place about 12 inches below the broiler on high, and keep a close eye on them. They are ready when the cheese is bubbly.