French Onion Soup

This a one of my winter favorites, great after a day out in the rain. We always make it after winter crabbing and have it with our crab cakes. It is always a really cheap meal, today we bought a bag of 8 really big yellow onions for $1.78 at root cellar, and with a tetra pack of beef broth for $2.99 the meal coast a whopping $4.77, Made up for the local golden beets I bought ($7 for 4! Expensive but so very tasty) Using a food processor slicing attachment saves time (and tears) while slicing the onions. I make the soup in a Dutch oven (or French, whatever you like to call them) to save dishes.

　

6 large onions (yellow, red, sweet or mixture)
4 cups beef broth
2tb olive oil (or butter)
A few dashes Worcestershire
¼ cup white wine or sherry
Thyme (fresh or dried)
Tarragon
Salt
Pepper
Optional: French Bread slices and cheese to top

1. Slice onions (or slice in food processor) it will look like way to many, but they cook down a lot!
2. Heat oil in a Dutch oven, or thick bottom pot, or sauce pan over med high heat, add onions, tarragon and thyme and sauté until they are golden brown about 15 minutes. Reduce heat to medium low and cover stirring occasionally for about 30 minutes.
3. Add wine and cook on high for 5 minutes
4.. Reduce heat back to med high and add broth, Worcestershire, salt and pepper.
5.. Simmer for 20 minutes
6. Ladle in to oven proof bowls and top with French bread slice and cheese, broil until cheese is bubbling.