[quote1239067157=Kirock]
French Onion soup:
Slice 1 medium onion into rings. Pan fry in butter until lightly browned.
In a small pot, add water and beef boullion (flavouring), Add enough beef flav to taste, not too strong or too weak. Add redwine vinegar (or Red wine if you have it)(you can use Sherry too. I use redwine vinegar b/c I always have that. If you use RW vinegar you must bring to boil for a few minutes, this will boil off the aceatic acid and just leave the nice redwine flavour. For a serving for 2 people, I use about a table spoon of RW vinegar, maybe a little less. Add a touch of garlic powder, not too much, you just want a hint of garlic taste. Salt to taste. Add the onions and slow cook for 5 mins, while grading mozirella cheese.
Take a couple of slices of bread, tear into pieces (bite size or a little bigger), put on paper towel and plate and nuke in microwave until hard. (watch you don't burn them, flip half through to release moisture, this should only take 1-2mins)
Have stove on grill or use counter top baking oven. Pour soup into oven proof bowls, add the bread on top, then add cheese. Into oven long enough to melt cheese. Done. Enjoy. mmmmmmm goodness. Total time from start to eating < 10mins.
[/quote1239067157]
mmm, i get that every time i go to the KEG