Spread the onion on a large plate, sprinkle 1 teaspoon of salt and microwave for 5 minutes. This reduces the time you need to sauté the onion. The photo shows half the listed amount.
Mix the onions up, and microwave for another 5 minutes. (Our microwave is 500W, by the way.) The salt is added to draw out the moisture.
Throw the onion and garlic in a pan and sauté in oil. If you add a little beef fat here, the soup will have a very rich flavor.
Sauté over medium heat for about 10 minutes. Keep on stirring so that it doesn't burn.
Add water, and let it bubble away gently for 20 minutes. It will be a huge amount of liquid to start, but will have reduced by the end.
Turn off the heat and leave to cool.
Add the soup stock cubes and heat again for about 5 minutes... then cool again. Repeat. The photo shows how it looks after repeating this heat-and-cool process 3 times.
If the soup reduces too much, add some water. This photo is after 5 times of the heat-and-cool process.
Season with salt and pepper. Place a slice of baguette on top with melting cheese, and bake in the oven at a high heat until the cheese is browned.
The taste of the soup will increase in depth if you let the flavors settle in for a day.
If you get tired of onion soup, you can transform it into curry! Even if the soup is freshly made, the curry made from it will be so flavorful, it will taste as if you've let rest for a whole day.
Story Behind this Recipe
My hubby loves this soup. I wanted to make a restaurant-style soup at home easily. It tastes better after you let it rest, so I always make a lot of it!
Heat and cool it down several times. Letting the soup cool down during the cooking process gives the flavors more depth. Make sure to let the bread and cheese brown in the oven. The soup tastes better with beef fat.