French onion soup is a beautiful thing. We always throw some extra cheeze around the rim of the bowl so it gets crunchy and yummy. Whichever bowl comes out of the oven with the most crusty cheese on it is the most coveted bowl!
French Onion Soup to Serve Four
3 onions, peeled and chopped. (Burn a tealight by your chopping board to reduce onion induced tears and burning)
4 cups brewed tea
2-3 envelopes so beef Bovril or a big glug from the liquid bottle.
1 huge dollop of butter
Boil the onion soup on high until the onions are transparent.
Pour the soup into bowls that are set on a large cookie sheet.
Place lightly toasted french bread on top of each bowl. Apply very liberally with shredded mozzarella. Sometimes I even make the bread into garlic bread first and sometimes I use a combination of cheeses.
Pop French Onion Soup into the oven and broil until the cheese is melted and ooey gooey good.