French Onion Soup

• 1 medium validalia onion
• 1 medium red onion
• olive oil
• Salt and Pepper
• 1 - 4 cup carton of beef broth
• one medium carrot, grated coarsely
• one rib celery, chopped finely
• 2 Tblsp Olive oil
• 1 sprig of fresh thyme or a sprinkling of dried thyme
• 1 bay leaf
• 1/2 baguette, sliced thinly
• garlic spread, premade or homemade
• Enough grated Mozarella to cover tops of bowls.

1. Preheat oven to 350
2. Put onions in oven, with peel on, intact, covered with a coating of olive oil and sprinkled with salt and pepper, in baking dish, covered, for 1 1/2 hours.
3. In a large saucepan, that will hold the soup in the end, cover bottom with the 2 Tblsp olive oil, and cook the carrots and celery till softened. Add the beef broth, thyme and bay leaf and simmer.
4. Take onions out of oven and allow to cool to handle. Peel the outer peel, discard peel, chop the cooked insides coarsely. Add to the broth. Continue to simmer.
5. Prepare the baguette slices, broiling both sides that have been buttered with garlic spread.
6. Serve out the soup in desired servings, top with 1-2 slices of broiled baguette, depending on how large the bowl is, then cover the top of baguette with a generous amount of Mozarella cheese. Place the bowls on a cookie sheet and slide under the preheated broiler, until golden. Enjoy!

onion, red onion, olive oil, salt, beef broth, carrot, celery, tblsp olive oil, thyme, bay leaf, baguette, garlic, mozarella

Taken from www.epicurious.com/recipes/member/views/french-onion-soup-1247518 (may not work)