French Onion Soup

Adapted from Mark Bittman's How to Cook Everything
Serves 4 as a first course

• 6 cups sliced onion
• 4 cups beef stock
• 1 tbsp soy sauce
• 1 tsp dried thyme (1 tbsp fresh)
• 1 tsp dried parsley (1 tbsp fresh)
• 8 thin slices garlic bread
• 1/2 - 1 cup shredded italian cheese
• salt, pepper, to taste
• 1/2 stick butter

In a large stockpot over medium-low heat, melt butter. Add onions with a couple of pinches of salt and saute until lightly browned and soft, about 45 minutes or so, stirring periodically.

Sprinkle on thyme and parsley, grind some pepper over the onions, then add beef stock and soy sauce. Stir well and bring to a boil. Reduce to a simmer and simmer for 15 minutes.

Preheat oven to 425. While the soup simmers, toast all eight slices of garlic bread. Chop four slices into rough cubes and divide evenly among four ovenproof soup mugs.

Ladle soup into the bowls. Top with a slice of garlic bread and plenty of cheese. Bake for 10 minutes to melt and brown cheese. Serve, carefully as it will be quite hot.