French Onion Soup

Today I have put a beef roast in the crock pot with carrots, potatoes, a little onion, garlic, a beef bullion cube and a couple dashes of Italian seasoning and black pepper. Supper is done and easy. What I am really craving now that the weather has turned cold and the fall/winter illnesses are starting to make their rounds will take a while to make and no one else in the house will eat it. French onion soup. I will make a huge pot of it and freeze it in individual sizes so I can eat it all winter when I want it. I like the flavor of the onions, but mostly I like the broth, bread and cheese, so I use about 1/4 the onions my recipe calls for.

4 onions, 3 tablespoons butter, 3 tablespoons all-purpose flour, 1 teaspoon ground black pepper 3 (10.5 ounce) cans beef broth (or 1 carton) 1 1/4 cups water, 1/4 teaspoon (or 1/2 t fresh) dried thyme 1 cup wine (my recipe calls for white but I use the same red that I drink), 1 French baguette, cut into 1/2 inch slices 8 ounces shredded mozzarella (or Monterrey jack or Gruyere) cheese

DIRECTIONS

1. In a large pot over medium heat, saute the onions in the butter or margarine until caramelized ( this can take a while. you want them to be a nice, even dark brown). Stir in the flour, ground black pepper to form a pasty mixture.
2. Now add the beef broth, water, and thyme and simmer for 10 minutes, Then add the wine and simmer for 10 more minutes.
3. Preheat oven to broil.
4. Fill individual oven safe bowls 3/4 full with the soup. Place a slice of bread on top of the soup and cover with the cheese. Place bowls in the oven.
5. Broil in the oven until the cheese is melted and bubbly

This can be divided into individual portions and frozen for later use. For me it is the perfect rainy afternoon treat. Happy Thursday everyone.