Delicious Onion Soup

Onion Soup

I can not call this French Onion Soup. The only similarities are the onions and beef stock.  It is delicious and makes a very simple meal on a rainy Texas evening.  This particular batch of soup was made a day ahead of time and when tasting, I realized something was missing but could not determine the missing flavor.
So the next day, my friend, Trudy, asked if I had added a Bay Leaf. I knew then the bay leaf and a splash of lemon juice were the missing ingredients.
So here is the recipe, I hope that you try this!

3 pounds of onions, cut in half and sliced to medium thickness
3 Tablespoons of Olive Oil, I used Sepay Groves, of course
8 cups of Beef Stock
6 Beef Bouillon cubes
1 teaspoon of Thyme
1 teaspoon of Tarragon
1 Bay Leaf
1 teaspoon of chopped Garlic
1/2 teaspoon of lemon juice
Rolls for croutons
1/2 cup of grated White Cheddar Cheese

Heat olive oil in a large stockpot, on low and add onions.  Stir often and allow the onions to sweat.  This will take about 20 minutes. The onions should not brown.  Add the beef stock, bouillon cubes, thyme, tarragon,  bay leaf and garlic.  Allow the soup to simmer about 30 to 45 minutes.  Taste. Add salt and pepper to taste. Remove bay leaf and add lemon juice.
While the soup is simmering, slice rolls about an 1 inch thick and slowly toast in the oven so that the bread dries out.

To assemble:
Heat broiler.  Place a crouton in the bottom of an oven proof soup bowl and ladle hot soup over it. Top with cheese and place under broiler until cheese melts. Let the soup and bowl cool down before serving.

Enjoy!