Onion Soup

There is no such thing as too much artisan bread!

For bits and pieces of bread gone stale or left-overs, however, here is a delicious and fast recipe for French onion soup:

Take chunks of bread and put them in oven-proof bowls. Top with melting cheese such as mozzarella.
Saute slices of onions in butter until translucent. Add 4 cups of water for each 2-3 large onions. Add beef bouillon or Minor's beef base as directed on the container for making broth. Add a dash of Worcestershire sauce and a dash of Sweet Vermouth (bigger dashes for more than 4 cups of broth).
Put the bowls under a broiler to melt the cheese and toast the bread. Pour the onion soup over the cheesy toast. Voila! Be careful removing the hot bowls from the oven!

This recipe is courtesy of Brian Margolis, who served me a bowl with about 4 different types of bread in it, including parts of an English muffin and a Kaiser roll. There may have been a few left-over cheeses in it also. This soup tastes better than any you'll get in a restaurant.
The soup can also be kept for a few days in the fridge, and when poured over freshly toasted cheese croutons, who's to know they are getting left-over left-overs??

For those of you swamped in their home-made artisan breads.......you know where I live!