The other night, I was too lazy to go to the store. I’d been running all over town gathering goods for the Thanksgiving feast, however, I had not so conveniently forgotten that we have to eat in the interim. Fortunately, I had grabbed a bag of onions for the feast, and I didn’t need all of them. As such, French onion would be the soup du jour. I pulled out some of my frozen sliced bread from the farmers market and toasted it up, and topped it with mozzarella and parmesan cheese. This is so easy and so delicious, I wonder why we don’t have it each week. Perhaps I will conveniently forget to pick up dinner in the future…. I’d suggest you forget too.

French Onion Soup

• 3 onions, halved and thinly sliced
• 2 Tbsp olive oil
• 1 tsp herbs de Provence
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• ¼ c brandy, whiskey, or cognac
• 1 tsp red wine vinegar
• 4 c chicken broth (or veggie broth if making vegetarian)
• 2 slices thick toasted bread
• 6 thin slices mozzarella
• ¼ c parmesan, grated

In a pot, combine oil, onions, herbs, salt, pepper, and sugar, and cook over medium low heat with the lid on, stirring occasionally for 20-30 minutes until onions are browned. Turn the heat up to high, allow the pot to increase in temperature, and add the whiskey and vinegar. Stir and allow the whiskey to reduce by half. Then add the broth. Cover and bring to a simmer for 10 minutes.

When ready to serve, ladle the soup into 2 tureens, put a slice of toast on top of each, and then top with mozzarella and parmesan. Broil for 2-3 minutes until cheese is melted and bubbly.

Serves 2.

French Onion Soup