I remember learning about this soup in French class... "Soupe à l'Oignon" We'd have to say sentences in French like, "I would like the onion soup and my friend would like ham" ...very creative, and not to mention classy. This is definitely an onion soup and not something I crave lots of. But when the weather is cold, there's something so wonderful about warm oniony broth covered and baked with cheese. And lets face it, you can't get much cheaper than onion. By the way, I didn't absolutely cover the pictured soup with cheese because I figured if I was going to take a picture, one might as well get a glimpse of the soup. I'll be sure to cover and bake next time.

Ingredients:
2 T butter
7 onions any variety (I used red and yellow)
6 cups stock (veggie, chicken, beef... traditional is beef but whatever you fancy)
2 sprigs fresh rosemary or 2 teaspoons dried
6 cloves garlic, minced
1 teaspoon salt
1-2 teaspoons sugar
Cheese for topping (swiss, mature cheddar, gruyère if it's not too $$)
1 loaf of ciabatta or crusty bread, cut into inch cubes


Optional:
1/2 cup white wine for chick or veggie broth or 1/2 cup red for beef broth

Directions:
In a large pot melt butter and add onion and garlic. Cook until onion becomes translucent.

Add whichever stock, rosemary, salt, sugar, and wine (if desired) and let simmer for 20-30 minutes

Ladle soup into oven proof bowls (mine at home are regular ceramic and they work fine)

This is where my picture is slightly deceiving, we don't have proper bowls in our student housing so I had to use a mini mug... Cut bread into inch squares and place on top of soup. Then top off with lots of cheese.

Put the cheese topped bowls under the broiler until cheese melts, keep a close eye because you don't want bowls to get too hot.

Enjoy the ooey gooey goodness!