Food blogs are like onions, guys. Let’s start peeling back the layers.

This dish took a little longer than the others, but it’s so worth it. I’m talking about French onion soup, y’all. 

Here’s what you’ll have to start off with:

– 2 or 3 large yellow onions (You can always add more, but be warned. The more onions in your soup, the smaller the chance you’ll be getting any kind of kiss tonight.)

– About 4 cups of beef stock 

– About a spoonful of butter (I honestly don’t know how to measure this accurately, I usually get aggravated and end up scooping it out of the packaging with my fingers.)

– Salt and pepper

– French bread 

– Swiss or Provolone cheese slices

And here’s how you get from a pile of ingredients to onion goodness:

1. Peel and slice the onions. I wish I had a few tips for keeping them from making you cry, but I haven’t been able to figure that one out. So you’re on your own. I like smaller pieces because they’re easier to handle, but it also helps them cook more faster.

2. Next, you’ll need a deep skillet. Be sure it’s large enough to hold your onions and the broth. Put your butter in the pan and melt it until it begins to foam. Add the onions and stir them to coat them in butter. Turn the heat to medium and let the onions cook for about 40 minutes, stirring occasionally. Some people add sugar to help the onions carmelize, but I think they do fine without it. The longer you cook them, they darker they’ll become.

3. When the onions look like you want them to (darker onions are sweeter), pour your broth into the pan. Turn the heat up until it begins to boil, then turn it down at let the soup simmer for another 30-40 minutes. When the soup is ready, it will be shiny and glazed over. Add salt and pepper if you feel necessary.

4. The last step is a weird one for some people. Most recipes recommend placing a piece of bread and cheese on top of a bowl of soup and broiling it. Instead, I put the cheese (Swiss or provolone, depending on your preference) directly on top of the soup and dip cool pieces of bread into it. 

5. ENJOY!