Classic Oniony Soup

This has to be my favorite kind of soup during the winter...or anytime of year. The must: CHEESE on top. My mom used to make this with mozzarella, but I used a nice Swiss cheese that brings the same effect.
Enjoy!

1. In a large soup pot, heat up a nice drizzle of olive oil and 1 tbsp butter.
2. Next add 5 cups white onions, thinly sliced. Add 2-3 sprigs of fresh oregano and 1 tsp dry thyme. Season with salt and pepper, then cook for 30-40 minutes on medium-high heat, until the onions are nice and slithery!
3. Add 1/2 cup of red wine and deglaze the pot (scrape all the brown oniony flavored bits off the bottom!)
4. Next add 6 cups of beef stock.
5. Simmer for 10 minutes or so.
6. Crisp up some fresh baguette in the oven, then break into bite sized pieces, and add to your oven-proof soup bowls.
7. Ladle in some soup, top with Swiss cheese and put your bowls under the broiler until the cheese melts ...oh so nice and bubbly.
8. Serve ....and serve again.

So tasty!


Moolicious!