Soup's On: French Onion Soup  Soup's On: French Onion Soup  I
spent the long weekend at my cabin in the mountains. While the
sun was out, the weather was frigid and the ground snowy. To
take advantage of my free time, I decided to make a slow-cooking
soup. French onion soup is a comforting, crowd-pleasing classic.
Don't be intimidated by this bistro fave, it's really easy to
make. You do need time to slice the onions and cook them down,
so don't wait until the last minute to make it. The longer the
onions caramelize the better the soup. To see how I made
it, read more.  French Onion Soup Modified from Bon Appétit
magazine and Martha Stewart  1/4 cup (1/2 stick) butter 6 onions
(about 3 pounds), sliced 6 garlic cloves, sliced 1 bay leaf 3
springs fresh thyme 1 tsp. sugar 1 tbsp. all-purpose flour 1/2
cup dry sherry 6 cups canned beef broth 1 teaspoon Dijon mustard
6-8 sourdough bread slices, toasted 8 ounces pecorino romano
cheese, grated on the large holes of a box grater (about 3 cups)
1. Melt butter in a