Another Foodie Friday submission from The Erratic Cook, a chef in her own mind from right here in Okotoks.

French Onion Soup

The key to a good rich bowl of onion soup is caramelizing the onions, a good beef broth and a big splash of quality red wine.

As usual this is a guideline more than an actual recipe.

The quantity mostly depends on the size of the onions you use and your taste buds.

Slice into thin rings 3 or 4 onions, mix and match as you like.

We used a white a red and a yellow for this batch.

Saute these onion slices slowly in butter and/or olive oil until they become soft, add a bit of sugar and a couple of cloves of crushed garlic continue to saute until onions are nicely browned.

Meanwhile heat 4 to 8 cups of good quality beef broth, add ground pepper to taste and a bit of thyme.

Add the carmelized onions to the broth, simmer for an hour or two, add a cup or more of red wine and simmer a bit longer.

While the soup simmers slice up a baguette and toast in the oven with shaved parmesan cheese on top.

Place the baguette slice in oven proof soup bowl, ladle in the soup and add more cheese on top. A combination of swiss and parmesan is delicious. Bake in a 400 degree oven until bubbly and melted.

Serve on a napkin lined plate, remember the bowl is really hot! and enjoy.

Til next time.

~The Erratic Cook

If you are feeling a bit of a cold coming on, give this soup a try, just like the tried and true chicken soup, this one helps.

~ Tracy