Soup tonight. Some people would call it "French" onion soup. I don't
call it "French".

I took the bones from Christmas Eve's prime rib dinner and the bone
from a t-bone steak we ate a couple of days later and made stock.
Tonight, I caramelized 2 pounds of (brown skinned) "yellow" onion
(which took an hour to cook) and added it to the beef stock with a
pinch of salt, half a tsp or so of dried thyme, some ground black
pepper and a couple of tablespoons of Madeira (giving it another half
hour or so on simmer to mellow out).

You might think Madeira is too "fancy", but I had it on hand (no plain
red wine) so I used it. If you don't have any on hand, leave it out.

For garnish, I used a different way of approaching the cheese crouton
which involves toasting the bread slices first, topping them with
cheese and broiling on a cookie sheet. Then I took the extra step of
cutting them into bite sized cheese croutons - but you don't have to
do that. That's just me.

No matter how you approach it, Onion Soup is delicious - so give it a
try sometime!

Hubby told me he's not going to order it in restaurants anymore
because I make it better. I don't care if it's a lie, it's still a
compliment and I'm taking it. LOL

--
A kitchen without a cook is just a room