Root Cellar French Onion Soup

Step 1

Coated them with olive oil and slowly roasted them in a heavy le Crueset pan at 350 degrees….shaking the pan every and scraping the onions …they became dark golden and caramalized……

Step 2

Deglazed the pan with beef stock, and and continued to roast until the mass was broken into sugars…more stock, quick puree…the soup needed just a touch more of sugar, and some depth…looking through the refrigerator, a bottle of Jack’s Organic Ketchup….about ½ cup did the trick. Just enough tomato taste and just the right amount of sweetness! A new use for Jack’s.

Step 3

To serve the soup, heat the oven to 300 degrees. Toast up a piece of bread, place in the bottom of a soup plate, cover with grated cheese, and bake until the cheese is melted and the soup is bubbly..