French Onion Soup

There's something about soup - it marks cold weather coming, or season changing - something about it has always made me warm and fuzzy on the inside.  Likely, it's probably the soup...

I love all types of soup too, hearty chilis, cold gazpacho, tom yum, tomato, etc., but one that I always loved is French Onion Soup.  There was this great restaurant in Orange County (word!) that had a vegetarian version and I absolutely loved it, I would get it in the winter for sure, but often times in the dead of summer, I'd have a huge bowl full for lunch.  

Something about the sweetness of the onions and the butteryness of the broth that makes this soup one of my absolutely favorites.  OH! I guess I LOVE the melted cheese on top too.  Here's my version, it's a mish mosh of some 3 different recipes, let me know how yours turns out and if you have an variations!

Ingredients:

3 tablespoons butter
4 large white onions, thinly-sliced
1 teaspoon salt (or to taste)
½ teaspoon dry mustard
5 cups vegetable stock
2 tablespoons soy sauce
2 tablespoons dry white wine
Slice of your choice of bread, I had to use wheat
Gruyère or Swiss cheese, grated or sliced (not optional, it's a must have)

Method:
Melt the butter in a large stock pot over medium high heat. Add onions and salt, cook for 10 minutes, stirring occasionally. Add mustard stir well, cover. Simmer over very low heat for 35 minutes.  Add stock, soy sauce, wine, and pepper. Simmer for another 10 minutes. Ladle the soup into bowls and top with bread and cheese. If your bowls are oven-proof, you can then place the dishes under the broiler for a minute or two to melt and brown the cheese - actually you should totally do this, it tastes amazing.  Pig out.