Picture this: three pounds of onions, a guaranteed tear-jerker, right?

But here’s the twist – these onions aren’t just for crying over.

Are you nursing a broken heart, feeling the ups and downs of life, or just shivering in colder climes?

Well, I’ve got the perfect pick-me-up for you: French onion soup.

It’s not just delicious and hearty, but also packed with nutrients.

Enter Shelly Jaronsky, a food enthusiast with a particular fondness for French onion soup, thanks to her husband’s love for the dish.

When their young son decided to give his dad’s favorite a try and instantly loved it, Shelly knew it was time to whip up her own version at home.

Time for the million-dollar question: Slow cooker or stove top?

If your evenings are hectic, go for the slow cooker – it’s straightforward and yields tasty results.

Prefer a quicker method?

The stove top is faster but needs more babysitting.

Here, you get to caramelize onions in butter, enhancing that deep, rich flavor that French onion soup is famous for.

The choice is yours!

What about onion types?

Any kind works, but each brings its own flair.

Vidalia onions add a hint of sweetness, not everyone’s cup of tea.

A mix of Vidalia with white or yellow onions could be your sweet spot.

Red onions are milder, adding a unique purple hue to your soup – try a half-and-half mix with white onions for a balanced taste.

White onions, the strongest in flavor, caramelize like a dream.

Shelly’s personal favorite?

Yellow onions – not too sweet, not too strong.

Cheese is the next big decision.

You can’t go wrong with any type, but Gruyere (Swiss Cheese) is the classic choice for French onion soup.

It melts beautifully, adding a creamy texture with each spoonful.

Some folks like to mix Gruyere with Parmesan for an extra kick.

Ready to cook?

Here’s what you need:

• Thinly sliced onions (3 large onions)
• ¼ cup of cubed butter
• 2 teaspoons of Kosher salt
• 1 teaspoon of freshly ground black pepper
• 8 cups of beef broth
• ½ cup of dry red wine
• 1 bay leaf
• 1 teaspoon of dried thyme
• 2 beef bouillon cubes
• 2 teaspoons of Worcestershire sauce
• 16 slices of French baguettes, preferably cut ¼ inch thick
• 8 ounces of grated Gruyere cheese
• ¼ cup of grated Parmesan cheese

If you’re using a slow cooker, start by softening your onions with butter, salt, and pepper.

Then add the broth, wine, bay leaf, thyme, bouillon, and Worcestershire sauce.

Let it cook on high heat after stirring well.

Once done, ditch the bay leaf, ladle into bowls, top with bread and cheese, and broil till the cheese melts just right.

For the stove top method, begin by sautéing onions in butter, then add your seasonings and remaining ingredients.

Bring to a boil, then simmer for an hour.

After removing the bay leaf, serve the soup in oven-safe bowls with bread and cheese, melted to perfection.

Most importantly, savor your French onion soup hot and relish every bite!