Onion Soup

In a stock pot (Dutch oven), cook bacon. Take the bacon out but keep all of the fat in the pot—there won’t be much, just enough to give the onions some flavor. Add your sliced onions and garlic to the pot, as well as the butter. Cook for 10 minutes. Add parsley and cook for another 10 minutes.

When your onions are browning and soft, add your sherry and vinegar; cook another 5 minutes. At this point, add your stock.

Cook soup for at least an hour, partly covered, just enough to let all the steam out and for some of the broth to cook down.

When soup is done, in an ovenproof bowl, ladle your soup over toast and top with your favorite cheese. Broil 2–3 minutes until cheese is bubbly.

If you don’t have an ovenproof bowl (like me, all of mine were lost/broken in a move), I toast my bread in the oven with the cheese on top and then place it in the soup.

Serve and enjoy.