French Onion Soup

(Serves 16)

• 1 c butter
• 1 Tbs salt
• 10 medium sweet onions (ex. vidalia), thinly sliced
• 8 boxes vegetable stock (or bouillon cubes and water to equal 16 cups)
• 4 c water
• 1 Tbs parsley
• 2 Tsp thyme
• 2 loaves French bread, sliced thickly
• 2 lbs swiss cheese (or other white cheese)

1. Melt butter in a large soup pot over medium-high heat. Stir in salt and onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Add remaining ingredients. Simmer over medium heat for 20 minutes, stirring occasionally. Add more salt, if necessary.
3. Preheat oven broiler. Broil bread slices 2 minutes on each side, or until well toasted.
4. Top bread with cheese. Broil, cheese side up, 5 minutes or until cheese is bubbly and golden.
   • Serving option 1: Serve bread on a separate plate from the soup, allowing each person to top their own bowl of soup with a piece of bread.
   • Serving option 2: Top soup with as many bread slices as will fit. As people dip them out, replenish them.