French Onion Soup - A Quick Slice of Heaven

As I havent posted in a long time, here is a quickie.  French Onion Soup seems to have this mystique of high culture yet comfort food.  The fact of the matter is it is pretty easy to "Whip up" as they say.  The only hard part is the base or stock for the soup might take some time if you start with good beef bones.

So for stock, get about a quart or so of beef stock.  For the onions, slice and saute three large onions (I serving six, here) in butter until browned.  After the onions are done, put them into the beef stock to simmer and the flavors to distribute.  Ladle the soup into broiler proof crocks making sure to distribute all the onions.  Top with ripped up bread chunks and cheese.  Here I used Ramano, but a better melting cheese is preferable.  Then pop it under the broiler until the top looks good, remove and serve.  It is as simple as that.  As our family is under the weather, this particular batch came loaded with crushed garlic as well.