Onion Soup

The Ingredients

4 onions (3 white, 1 red)

1 tbsp. olive oil

2 beef bouillon cubes or 2 cups beef stock

4 1/2 cups water

3 bay leaves

1/2 cup dry red wine

rosemary 

pepper

In a pan, add diced onions and olive oil. Reduce on med-high heat for 5-10 minutes. Set aside. 

In a pot, add water and beef bouillon cubes or beef stock. Keep at med-high heat. Add bay leaves and 1 sprig of rosemary. Then, add the onion mixture and let simmer at medium heat for 15 minutes. Little by litter, add wine and pepper to taste. The trick is to let simmer at medium heat so the flavors blend well together. Serve on top of a bowl with cheese on the bottom. I used provolone (the real stuff), and it melted SO well. YUM!