Saturday, October 24, 2009
Sliced onions. Strings, not circles. Four of them. About one onion for each bowl of finished soup.
All in a pot all at once, with butter. Just a few tablespoons of butter. Caramelize on low heat for a long time. Maybe 45 minutes, until deep brown.
Everything else: Baguette, thyme and parsley, fontina cheese, apple cider, white wine, beef stock and cognac.
Add white wine, about a cup, to the caramelized onions and cook down until syrupy.
Add thyme and parsley, a splash of apple cider and beef stock. Simmer on low for awhile.
Slice up baguette and toast.
Add a splash of cognac to finished soup.
Ladle soup into oven proof bowls, top with baguette slice and shredded fontina (or any cheese that melts and bubbles well.) Broil.
Onion soup and salad. Dinner!