French onion Soup
by Ernest Reynoso Gala
4 cups white onions (sliced thinly)
1/2 cup magnolia gold butter
8 cups water
4 beef cubes
1 tsp. salt
1/2 tsp. pepper
1 cup grated Gruyère or Mozzarella or Quickmelt cheese
1 baguette (sliced into 1/2 inch pieces)
2) Procedure: In a large pan, melt butter and add sliced white onions and allow to cook for 10 minutes on medium heat. Stir once in a while so as to not burn the onions and butter. Add water, beef cubes, salt and pepper. Stir a while. Lower heat when soup begins to boil and time 20 minutes covered. Transfer to soup bowls, top with sliced bread and cheese, put in preheated 350º F or 175º C oven for 10 minutes. Serves 4.
3) Note: 1 tbsp. white sugar can be added with onions and 1/2 cup white wine can be added to stock for more flavor.