Onion Soup

The French concoction v1.0

French Onion Soup
(serves approx. 6)

2-4 Tbs butter (not margarine it's icky, you can use olive oil in a pinch)
4 large white onions quartered and sliced as close to paper thin as possible
2 tsp potassium enriched salt (regular salt ok)
1 tsp dry ground mustard
4 or 5 sprigs of fresh thyme (2 tsp dry if fresh not available)
3 cups water
2 tbs soy sauce
1 1/3 cup dry champagne or dry white wine (optional, if you omit this then add 1 c water to above portion)
1 tsp ground black or white pepper

Toppings-----
thinly sliced or grated swiss cheese
croutons (garlic parmesan are my personal favorites. Melba Snacks are an adequate substitute.)

1) Melt butter in kettle or stock pot. Reduce heat to simmer. Add onions. Cover and let sweat for 25 minutes. Stir occasionally.

2) Add mustard, thyme and salt. Stir and cover. Simmer onions in their own juices and seasoning for another 15 minutes. Stir occasionally.

3) Turn heat up and saute onions for 3 to 5 minutes. Watch carefully and stir frequently. Turn heat down if onions start to burn.

4) Turn heat down. Mix water, soy sauce, pepper and optional wine in a bowl. Add water soy mixture to onion mixture. Stir and cover. Let simmer for 15 minutes. Stir occasionally.

To serve: Ladle soup into oven proof bowls. Place desired amount of croutons into bowl. Sprinkle cheese on top of croutons. Place in toaster oven, under broiler or in microwave to melt cheese. Watch the bowls very carefully. Handle the bowls with great care, they will be VERY hot.