So having made a huge quantity of delicious beef bone broth, I needed something to use it in bulk.

I love onion soup, I love pretty much all things onion, and there are some benefits to being the cook..

I made something like this:

https://www.epicurious.com/recipes/food/views/our-favorite-french-onion-soup-51248680

I bought some truly massive onions in Chinatown, which had a heap of liquid in them to reduce before the onion browned, but it all turned out very tasty. I used no wine or sherry, but a small amount of red wine vinegar.

The broth already had a fantastic bay leaf aroma and taste to it, so I didn’t add any more today. The broth was so superyummy - no much salt, just a super depth. I really need to make this again for all the effort in it. These last two dishes have sealed it.

I did it all the slow way in a big dutch oven, but none of it is hard.

I went with the whole toast some baguette slices, then add cheese then toast them again strategy, dropping those in to bowls, as I was unsure if my soup bowls would hold up to the broiler, and I was sure that G would not be able to keep his hands off the soup bowls if I did.

I think everyone was happy with it, even if it isn’t G’s favourite. I was certainly very happy with it.