The Evolution of a French Onion Soup

I have only made French onion soup once before, but with a beef stock made from the leftovers of Christmas dinner sitting in the freezer, I wanted to use it in a good soup. As usual I turned to Chef Michael Smith for help and found this recipe for French Onion Soup on his website. I substituted beef stock for the chicken stock he called for in his recipe, replaced the gruyere cheese with a mix of cheddar and mozzarella we had on hand and used dried thyme instead of fresh for ease. The carmelized onions add a robust sweet flavour to this soup and add the body of the flavour. As you can see the ingredient list is pretty sparse so using a good stock is key to this delicious soup.