Most onion soups have two problems for me: (1) they take hours to make, and (2) they call for wine, which we don't use.
I took a recipe from Land O Lakes Treasury of Country Recipes and tweaked it to work for me. Even my kids have been eating it! Don't be intimidated by the long ingredient list: this soup comes together quickly once you have the onions chopped.
2 tablespoons butter
4 large or 5 medium onions, thinly sliced
1 tablespoon minced garlic
3 1/2 cups water
1 tablespoon beef bouillon
2 tablespoons grainy mustard
2 tablespoons balsamic vinegar
1 tablespoon parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon pepper
1/8 teaspoon nutmeg
salt to taste
mozzarella cheese cubes
In a large pot, sauté onions in butter until very tender, the longer the better. You could spend an hour or more on this step, but I usually only have about 30 minutes.
Add remaining ingredients through nutmeg and simmer, covered, at least 40 minutes, the longer the better. Add more water if necessary (you probably won't need more if you use the minimum time).
Salt to taste. Serve with cheese cubes on the side, to be stirred into individual bowls at the table.
Serves 4 as a main dish.
Tips for cutting onions: sharpen your knife before you start. I slice the ends off, peel and halve the onions, then slice thinly until I start fearing for my fingers. Then I tip the rest of the onion over and just mince the rest.