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French Onion Soup
Basic fundamentals here. The ratio for your onion soup should be 1 lb of caramelized onions to 1/2 gallon of stock/liquid. It is better this way as you get a supposed equal part of broth to onion when you are eating it. Caramelizing your onions is fairly easy: grab oil and a wide vessel as you would need the surface area to lay out the onions to get the desired result.
As for the cruton, grab a baguette and cut it in a bias. Put some butter and Gruyere Cheese on top and let it melt. Others put the plate in the oven and let the cheese melt there, but I don’t play that game since I don’t know whether or not ours can hold up to the heat.
Garnish with chopped parsley or don’t garnish it at all. Your choice.
