Baked Onion Soup

Makes 4 servings

Kera

a much easier version then found in most recipes

ingredients

1 large sweet onion, cut into long strips
1/2 stick of unsalted butter- for soup
1 tbs. butter for bread crouton
3 cups of beef stock
1 cup of red wine (if you don’t have it then just use 4 cups of beef stock instead of 3)
1 tbs. parsley
1 tbs. oregano
1 tbs. italian seasoning
Sargento pre-sliced mozzarella cheese to top (gruyere is the traditional cheese but i use this because it is less expensive and much more useful for other dishes I make)
small loaf of italian bread or any hard bread- for the bread crouton in the soup

1
Cut the onion into long thin slices, then place the 1/2 stick of butter into soup pot to caramelize the onions, just before the onion is caramelized place the seasoning in with the butter and stir.
2
Once the onions are done add the stock and the wine and let the soup reach a boil then simmer for 10 minutes.
3
For the Bread Crouton
4
Cut the bread into 1 in thick slices (you need 4 croutons per batch of soup)
5
Spread butter on top and sprinkle with granulated garlic powder, bake at 400° for 10 min while soup is cooking.
6
After soup and bread are done, place bread cruton in an oven safe soup crock and fill crock with soup.
7
Place mozzarella cheese on top (2 slices) and bake in the same 400° oven for 10-15 minutes or until cheese is brown and bubbly.