French Onion Soup

Spring is teasing us and yet some days a nice bowl of soup is the perfect thing at the end of the day.
I asked Emily if she was planning to cook this week; she said she was.  I asked several times what she was making, and finally, on Tuesday she told me French Onion Soup.  I confess I was surprised.  French Onion Soup was her choice.  I love it, and have made it for her once, but she's only recently stopped plucking the onions out of almost everything.  She found a recipe on line....and I went looking for my tried and true one.  It is no where to be found.  Frustrating.  But we found one that looked pretty easy.
On Wednesday when I got home Emily asked if I would let her attempt the recipe on her own.  I agreed, although I was called upon several times to inspect the caramelizing onions for doneness.
I did advise her to slice the onions into half moons; but one was cut into substantial chunks.  Not a terrible thing, but it made cooking the onions evenly a challenge.
Emily was delighted to discover I had onion soup crocks stashed away and carefully ladled the soup into them, topping the broth with a piece of toasted bread and shredded Swiss cheese.  I was surprised to learn she had also put cheese in the crock first.  Apparently the recipe says to do so.  Interesting, but not a choice I would make.  I love Swiss cheese, but it was overwhelming to have that much.
This was an easy recipe, but I would double it, the recipe says it serves 4, but we only got 3 crocks.

French Onion Soup

14 oz (1 3/4cups) Beef broth                  2 pressed garlic cloves

1 can beef consomme                              dash Worcestershire sauce

2 large onions, slice thinnly                    1 cup shredded Swiss cheese

2 tablespoons butter                                4 slices toasted French bread

Place butter and onions in a saucepan, saute on medium heat until onions are tender.

Add the garlic and saute another 1-2 minutes. 

Add the broth, consomme and Worcestershire sauce, bring to a boil for 1 minute.

Spoon soup into oven proof bowls, top with a slice of toasted French bread, top with shredded Swiss cheese.  

Place under the broiler until the cheese is bubbly.

*The orignal recipe says to put cheese in the bottom of the bowls as well.  I prefer the soup without the extra cheese