I love onion soup, and for the life of me don't know why rests charge so much for it when there is so little in it. The most expensive thing about it is the cheese. We like Swiss but any kind you like is just fine.
The only trick to it is to carmelize the onions, and that can take a little while, but is so worth it.
I came up with my own recipe to make it more affordable and have it any time I liked. —jane mcmillan
10 to 12
large onions, peeled and sliced thickly
beef broth, home made, or two 32 oz containers beef broth