Lulu's French Onion Soup

This was my first attempt at making French onion soup. I didn’t research any recipe, I just used my instincts so I’m sorry in advanced if it’s incorrect and offends, but it was DAMN DELICIOUS and didn’t give me any endo pains. So I call that a win.

What You’ll Need:

(Serves 2)

-10-15 Borettane onions (the tiny ones! If you can’t find them, 1 large white or yellow onions is fine)

-2 tbsp quality butter

-1/2 leek

-1 spoon flour (tipo 00)

-marjoram 

-thyme

-1 demi baguette

-scamorza affumicata (smoked cheese), sliced 

-s&p, qb

Preparation:

Heat a deep pan on medium heat. Lightly brown the butter and herbs in the pan by melting it until it starts to brown. Peel the onions, and chop the top of the leek into pieces. Leave the onions whole. Add them to the butter, adding a little olive oil, if necessary. Once the leeks and onions become tender and golden brown, add 2-3 cups of water or homemade stock, salt & pepper. Cover and let boil for 10-15 minutes. In the meantime, slice two pieces of the baguette, and prepare two oven-safe bowls. Once the liquid reduces to half, whisk in the flour (use a fork if you don’t have a whisk) to thicken the soup. Preheat the oven to 150°C (300°F). Using the back of your wooden spoon, crush the onions to break them up (this will give the liquid a burst of flavor). Spoon the soup into the oven-safe bowls, filling almost to the top. Place the sliced baguette on top of the liquid, and 2-3 pieces of sliced cheese over the bread. If you have any digestion issues, or endo, I only used 1 piece of cheese…the 2-3 were for Davide. Place the bowls in the oven to melt the cheese. If you don’t have a torch to burn the top of the cheese, it will be hard to achieve in the oven without it all melting away. Once the cheese starts to drip down the sides, carefully remove from the oven, and enjoy!