Onion Soup

[Guest guest]

This is a great accompaniment to a grilled cheese sandwich or a

salad- just the thing to supply a little comfort food on a cold

winter's evening!

Blessings!

MtWitchCat

 

 

ONION SOUP

 

 

Makes 4 servings

 

1 tablespoon extra virgin olive oil

2 medium onions, peeled and thinly sliced

1 bay leaf

1/4 tablespoon freshly ground pepper

2 cloves garlic, chopped

1/2 teaspoon dried thyme

1 quart beef stock (or substitute 2 cubes bouillon dissolved in1

quart water)

4 slices baguette bread, toasted

1/4 cup grated Gruyere cheese

 

Heat the olive oil in a large, heavy saucepan. Add onions, bay leaf,

and pepper. Saute over low heat for about 30 minutes, stirring

occasionally. The secret to making a great onion soup lies in the

slow cooking of the onions. The flavor comes from releasing the

sugars in the onions by cooking them until they begin to carmelize.

The onions should be a golden brown.

 

Add garlic and thyme and stir well. Cook for 2 minutes.

 

Pour beef stock in and bring to a boil, then reduce heat and simmer

for 30 minutes, covered.

 

To serve, ladle soup into individual ovenproof terrines or soup

bowls. Place toated baguette slices on top of the soup and sprinkle

with cheese. Place the terrines on a baking sheet under a broiler to

melt the cheese and brown the top.