French Onion Soup

"Crap, I need to go to the grocery store" soup would also be a fitting title for this recipe. Thank goodness tasty recipes exist that are cheap and allow the use of ingredients a bit past their prime-- Mmm...stale bread. Those French must have the typical college kid in mind. I paid a solid $2.59 for that loaf of bread, and I want every cent out of it, man. 

I'm not really sure if this would qualify as a true "french" onion soup. I used rye bread (*le gasp!*) and swiss, rather than gruyere cheese, because it's less expensive (*bigger le gasp!*). 

Whatever it is, this soup's good. I can't stand onion soups that are 95% cheese, 4% bread, and 1% soup, so I made this recipe ensuring a good bread to soup ratio (AKA 50/50, baby).  If you like your soup heavy on the cheese, feel free to throw on as much as you like. But if you like pick-up lines heavy on the cheese, well, I don't think I can help you with that one. 

French Onion Soup     Serves: 1

1 small onion OR 1/2 large onion, sliced

1 T. butter, divided

1 T. red wine (optional)

1 cup beef broth

Pinch of dried thyme

Salt

Pepper

1 slice bread, any kind you have on hand

1-2 slices swiss cheese

1.) In a medium-sized saucepan, heat 1/2 T. butter over medium heat. When the butter melts, add in the onion slices. Cook until the onions caramelize (20-25 minutes), stirring frequently to prevent burning. If you notice the onions starting to burn, add in around a tablespoon of water.

2.) Preheat oven to 350 degrees. Add beef broth, red wine, and thyme to the saucepan. Salt and pepper to taste. Let simmer for about 10 minutes to allow the flavors to combine. 

3.) Meanwhile, heat a small skillet over medium heat. Spread remaining 1/2 T. butter on both sides of the bread. Toast in the skillet until golden brown on both sides. Set aside.

4.) Pour soup into serving bowl. Top with toasted bread and swiss cheese. Place in oven for 2-3 minutes. or until cheese is melted.