First Question: You really love eating a bunch of onions, do you?
If finding the most artistic and yummiest way of eating loads of onions brought you to this very article, Congratulations to you, because that's one of the smartest reasons you followed for today! Right now, we've had much fuss on our lives these past few days because of current events we should haven't celebrated or being spent much time with.
It's really frustrating to see that while things are simultaneously happening, there goes your savings in the bank and wallet, shrinking and shrinking without recovering so fast. The last time you've peeked into your refrigerator, you realized that the only meat stored is that last chicken leg you forgot so fry for yourself, and those vegetables 'stocked' below are none other that the world's favorite--garlic and onions. Do not forget that dry white wine; and that beef and chicken broth you saved three days ago, since a friend recommended that these liquids help a lot in having tasty soups.
Have a good turn-around at the kitchen. What else do you see? Success! That 25-inch baguette's still in the house! Dijon mustard's calling your name still, asking you to notice him, senpai.
Wait, what? There's a block of swiss cheese stored beside a pack of parmesan. Cheese party!
Alright, that's too much for a descriptive story. I know how hungry are you today, dude. Have a quick run at the nearest mini-store, and purchase a bit of salt, pepper, then huddle those ingredients left in the kitchen. It will take you somewhere satisfying.
Come on and follow these breath-taking steps to a good recipe suitable for your bunch of onion!
Well, yeah. For some. But that's a real deal. Stop being cynical and discriminating, onions will prove you something. All you need to prepare (as I've said earlier) are as follows: 3 pounds of onion, 1 teaspoon of Dijon mustard, 1 loaf of baguette (french bread), 1/2 cup dry white wine, 1/2 stick of butter, 6 garlic cloves, 1 cup grated swiss cheese, 3 cups of beef broth, 3 cups of chicken broth, salt and pepper, and a half cup of parmesan cheese.
At this point, you'll have to wait for half a minute as the seasoning is bringing out the best taste in the mix--soup actually.
Are you starting to feel that weird but delicious taste? I know right.
You'll never go wrong. I bet that you would have the guts to recreate this special dish anytime you want.