Souper Bowl

I’m not someone who likes single purpose tools, but for some reason I have kept these ugly onion soup bowls for 33 years. I remember buying them from Wetzel’s catalog showroom in Carlisle the summer I lived there since I was friends with Chuck Wetzel’s. I think he must have given me a discount on them because they are so unattractive. Despite the look everyone in my family is happy when I bring them out because that means I am making French Onion Soup.

In honor of the big game tonight I made Soup! There is nothing easier and the soup base is very healthy. Adding a slice of toasted bread and a little Swiss cheese makes it a little less healthy, but if it is your whole meal it is still not too bad.

5 big sweet Onions sliced thickly
1 T. Sugar
32 oz. of Beef Stock
1 cup of white wine
2 Bay leaves
Handful of fresh thyme-tied with kitchen string
1/2 t. Garlic powder
Salt and Pepper

Spray a stockpot with Pam and put the onions in on medium high heat. Cook stirring every few minutes until the onions begin to brown. Sprinkle sugar on the onions and cook another minute.

Add the stock, bay leaves and thyme. Bring to boil and reduce to simmer. Cook for 20 minutes. Add the wine and garlic powder and simmer another 15 minutes. Taste and salt and pepper as needed.

But in an ugly bowl and float a piece of toasted French bread and top with cheese and put under the broiler to melt the cheese. You may be tempted to put so much cheese on it that it melts all over the outside of the bowl. Don’t do it! It makes a big mess in your oven and doubles the number of calories.