This one is a favorite at our house all year long, but we cook it more during the fall and winter months of course. Since we had extra chicken broth on hand, we decided to make this for dinner (along with my Ham & Spinach Quiche, recipe will be published next). I love how easy this is to put together, and all I need is add a crispy french baguette on the side!
Yield: 6 servings
4 tbsp of butter
4 Large Sweet Onions, sliced
5 c of chicken stock
One pinch of dried thyme
One pinch of dried parsley
Salt & Pepper to taste
1 c of freshly grated Parmesan Cheese
2 tbsp of cognac
Melt the butter over medium heat in a pot. Add the sliced onions and cook for 30-45 mins until soft and beginning to brown.
Add the chicken stock, and turn the heat to medium to high. Bring just to a boil. Turn down to simmer.
Add herbs, cognac, pepper and salt to taste. Cook for 15 minutes. Preheat oven to 400 deg F.
Place croutons & one tbsp of parmesan cheese on the bottom of bowl (or skip this if you prefer them without croutons). Add soup, top with mozarella cheese.
Bake for 10 mins until cheese melts.