French Onion Soup

5lb bag of onions

1 stick of butter 

2 boxes beef broth or stock

1 loaf of Italian bread

20 slices of provolone cheese

Melt the stick of butter in a large pan. Using a mandolin slicer (I love my pampered chef simple slicer!), slice up the onions and put them in the pan with the butter. Cook the onions over med heat, stirring now and then. You want to let them carmalize, but not burn.  

Once the onions are carmalized, add the beef broth and bring it to a boil for about 10 minutes.  While it's boiling, slice up the Italian bread, place it on a pan and put it under the broiler - 5 min on each side (or until its toasted).  Put the onion soup in oven proof bowls, place bread on top, 4 slices of provolone over that, and put it back under the broiler for 5 minutes or until the cheese is brown and bubbly.  

Wait impatiently for about 10 minutes for it to cool off enough to eat!

Notes:

*I use sweet onions

*Place the bowls on a cookie sheet before putting the soup in them, and put the cookie sheet in the oven. Much easier than moving individual bowls.

*You can use regular or smoked provolone, they're both good. 

*I use whatever bread is on sale on the day old rack. You're just going to dry it out anyway! Italian, French, Cuban - they all work.
*This makes 4- 5 bowls, depending on how full you fill them.