French Onion Soup

When its cold outside, there is nothing better than a rich beef broth simmered with onion petals and topped melted provolone cheese.  Onions are super high in iron, which thickens the blood and helps you stay warm and strong against catching a cold or the flu.

French Onion Soup

6 cups water
2 beef boullion cubes
1 TBS gravy master
1 packet Liption Onion Soup mix
2 large sweet onions
1 clove garlic, chopped
French bread
Provolone cheese

In a large pot, combine water, bouillion, gravy master, and soup mix.  Peel the outer layer off the onions, quarter them, and seperate into petals.  If the onion pieces are too small, they will cook too fast and get mushy.  Add the onions and garlic to the pot and simmer until onions are tender, transluscent, yet not too soft.  Season to taste with salt and pepper if needed.

Ladle the soup into single-serving crocks or souffle cups.  Float a thick, toasted slice of french bread on top of each serving.  Place a slice of provolone cheese over the bread, overlapping the edges of the cup.

Place in a 350 oven for 5-10 minutes to heat through, then flip on the broiler to make the cheese brown and bubbly.