This recipe is really easy, and so very delicious. It's a great way to use the leftover broth from making Crock Pot Roast.
4-8 cups beef broth or soup stock
Salt and pepper to taste
I use about 1 part onions to 2 parts beef broth, but the proportions are flexible. You want enough onions to make a soup with some body, and enough broth to cover the onions by an inch or more.
Slice or coarsely chop the onions. Cook them over medium-low heat with the oil in the bottom of a soup pot, stirring frequently until tender. Add beef broth or soup stock, bring to a boil, and then simmer until the flavors are blended and the onions are soft and translucent. Add salt and pepper to taste if desired. Serve and enjoy!
I usually add about 1 tsp salt and 1/8 to 1/4 tsp pepper, but if the broth was salty you may not need to add more salt.