French Onion Soup! - Dis

French Onion Soup!

What I will need:

butter, giant glob (1/2 cup ish?)
1 large sweet onion (vadilia?)
2 med size cooking onions
large tablespoon of white flour
2 cans beef stock (1 low sodium - trust me - both if you don't like it salty)
1/2 cup(ish) sweet red wine (any would do, I like a sweet one)
water (I just fill one of the beef stock cans 3 times)
herb du province (it is a hoity toity "french" version of "italian seasoning" with different herbs) thyme and a little oregino will work well
2 - 3 dashs of Woysthier sauce (yes I know it is spelled wrong - you spell that stupid name, I can barely pronounce it)

A loaf of soft french bread
2 cups of shredded hard white cheese (Swiss, 7 year old chedar? take your pick)

Ok.. How to do it.

Large base pot, in goes butter, melt (med heat- you can not cook this in a hurry)
In goes onions, all 3 finely sliced (you will need a good knife and you will be crying - finely sliced people)
Brown and get all carmilized and tasty (15 mins - still on med)
sprinkly in flour and work it in, scraping all the tasty bits from the bottom of the pan.
Add the 2 cans of stock, 3 cans of water and 1/2 cup red wine and your herbs.
covr and simmer for 15 mins.

Cut bread thick sliced and trim so it fits into bowls without needing to be crushed. lightly toast while soup simmering.

Put soup into bowl 3/4 full. place bread on top and cheese ontop of that.\
Broil for 5 mins and serve (note: put cookie tray under - it can get messy)
Put a little sprinkly of herb or fresh chives on top and serve.
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