STOVETOP FRENCH ONION SOUP FOR 4

Peel, quarter & slice three large Walla Walla onions. Preheat a stockpot on the stove with about 3 tablespoons of olive oil in it. You can use butter if you prefer but it burns easier. Sauté the onions slowly so they turn semi transparent & are a light brown caramelized color. This process takes about 20 minutes & is what gives the onion soup the rich taste. After the onions are caramelized, add 2 quarts of water to the stock pot. To this I add 3 tablespoons of beef soup base paste (from Costco) & bring to a boil. Once it is boiling I reduce the temperature to a simmer & let the soup reduce by at least 2 cups. At this point, taste the soup & adjust the flavor with salt & pepper as desired. When ready to serve, ladle into a bowl. Top with a round of toasted French bread & cover that with a slice of Swiss or Gruyere cheese. If you are using ovenproof bowls, place under the broiler on low broil until the cheese bubbles. Enjoy immediately. This recipe can be made & frozen or refrigerated for several days & is easy to double.