Let the soup cook down until the smell becomes unbearably appetizing and you are literally eating it out of the pot (about 3-5 hours)

This recipe has been in my family for generations and though it is not fancy, it will be the best french onion soup you will ever have in your life. And to be extra authentic you can through an egg on top of your gruyere and baguette.

If i can dig out the actual recipe I will post measurements and such, but really this is family cooking so use your heart and follow your guts with this recipe.

This is my family's 140 year old french onion soup recipe:

Get your biggest dutch oven and put all this in it:

2 pounds yellow onions caramelized for 3-4 hours
enough butter to saute your onions
just enough flour to thicken your soup
beef broth enough to cover your onions with an inch to spare
EXTRA DRY VERMOUTH (about 1/3 of a standard bottle TO START, but you will end up using 1/2 if not all of it) <-------- this is the game changer yall
salt if you absolutely need it

remember no russain

freaking russain troller

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