ONION SOUP FOR TWO - BIG BOWLS

This recipe isn't quick, but the results are golden and delicious. Last week's onions must have been especially juicy because it tool almost two hours for them to cook down.

3 TO 4, MAYBE 5 VERY LARGE ONIONS, SLICED IN CRESCENTS

3 TBLSP. BUTTER

2 CUPS WATER

1 KNORR BEEF TABLET

½ TSP. THYME

1-2 TSP. BROWN SUGAR, IF DESIRED

SALT AND PEPPER TO TASTE

Sweat the onions in butter on medium to low until onions are very soft and translucent and browning begins in the bottom of the pot, checking every fifteen minutes to stir the onions and note their color.  When the onions are golden, scrape up and mix in all the browned stuff from the bottom of the pot.

Add water, beef tablet and thyme. Stir, let simmer on medium for half an hour, then taste it. It may need a teaspoon or two of brown sugar, and some salt and pepper.

I serve this plain, without added cheese, along with a salad and some crusty bread for dunking. The dunking is the best part!