French Onion Soup

Yield: 4 cups
Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. Being placed under a grill in a ramekin with toast or croutons and Gruyere or Swiss to melt the cheese on top finishes it nicely.
 
Ingredients:
1 white onion, sliced
Fresh mushrooms, sliced (optional)
About 2 Tbs. butter for sautéing (optional)
2 (14.5-oz) cans Swanson's beef broth (or bouillon)
Squeeze of fresh lemon juice
Tabasco sauce, several drops to taste
Fresh spinach leaves

Preparation:
Sauté onion and mushrooms in fry pan with a little butter (or use water for a healthier
option). Cook until onions are transparent (or you can be patient and wait for the onions
to caramelize, a bit.)

Add broth, lemon juice, and Tabasco sauce.

Steep a handful of fresh spinach leaves. Add to soup just before serving.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking
sheet in a single layer. Sprinkle the slices with the cheese and broil until bubbly and
golden brown, 3 to 5 minutes.

Ladle the soup into ramekins and float the toast on top.

Alternative method: Ladle the soup into bowls. Top each with bread and grated cheese.
Put the bowls into the oven to toast the bread and melt the cheese into a delicious “lid”.