The Best French Onion Soup, Peg's Way

"Slice onions into the desired shape. I like to thinly slice them. 2 Melt 2 Tbsp butter in a large soup kettle. Add onions, sugar, and pepper, and slowly caramelize until golden. 3 When golden and caramelized, add salt and flour. Cook over low heat for one minute. Then, add beef stock and stir. 4 Bring to a boil, turn down the heat, and simmer on low for one hour."

"5 After one hour, preheat the oven to broil. Slice bread into thick slices, place on a small cookie sheet, butter, and broil quickly until toasted. 6 Ladle soup into two or three oven-proof soup crocks, leaving 1" of space at the top. Place toasted bread in bowls and top with full cheese slices. Return to the broiler just until the cheese has melted and begins to brown. Serve."

Thinly sliced onions (or three medium) combine with butter, sugar, and pepper and are slowly caramelized until golden. Salt and flour are added and cooked briefly before beef stock is stirred in. The mixture is brought to a boil, then simmered on low for one hour. The oven is preheated to broil while thick slices of French or Italian bread are buttered and toasted. Soup is ladled into two or three oven-proof crocks leaving one-inch of headspace, topped with toasted bread and full cheese slices, then broiled until the cheese melts and browns. The recipe yields two very large servings or three smaller ones.

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