On a lovely, Spring day, I made onion soup for lunch today. In a deep pot, melt a third of a stick of unsalted butter. Peel and thinly slice two medium Vidalia onions. Stir and saute the onions until soft. Add half a capsule of Knorr beef broth gelatin and add enough filtered water to cover onions. Simmer for a half an hour.
Take some ends of bread from a loaf in the fridge, or from homemade bread. Slice into four pieces, cover with Swiss cheese and grate some parmesan cheese on top. Heat the broiler and toast until golden brown.
In two soup bowls, ladle the hot onion soup and place the grilled cheese bread on top. Yum!