So many onions, so many tears

Transient

Surprisingly easy to make considering how rich and delicious the results.  I would serve big bowls of this with sautéed veggies like haricot vert with garlic or even a simple salad for dinner.  Onions sting my eyes and make me look like I'm full on crying my little head off.  If this happens to you too, keep the onions in the fridge or rinse them with cold water before chopping or put those silly onion goggles on your christmas list. 

Transient

French Onion Soup

3 lb onions, sweet or yellowm peeled, quartered, sliced

2 tablespoons butter

several sprigs fresh thyme

3/4 cup white wine

2 bay leaves

6 cups beef stock

lots of salt and pepper

baguette bread, sliced cross wise in roughly 1/2" thick pieces

gruyere cheese, grated

In a large pot, melt butter and add onions and thyme stems.  Cook onions on medium low heat, stirring occasionally,  until onions are caramelized about 40  minutes turning heat up a pinch at the end.  Push onions over to one side, exposing some of the bottom of the pot.  Pour wine unto this spot to deglaze the pan.   Stir and add bay leaves and beef stock. Remove thyme stems which will be bare at this point.    Simmer 30 minutes.  Season with salt and pepper.

To make the croutons, either toast bread in a toaster or oven or in a dry pan on the stove.  They should be very crispy but not burnt.

Ladle onion soup into bowls and top with croutons.  Cover with grated gruyere and place under a very hot broiler to melt cheese.  (Our broiler is wonky so I used a chef torch to melt the cheese.)