Onion Soup
"Soupe a l'oignion gratinee...straight from France, and well worth the effort."
submitted by: Sherian Bushman
serves: 6
Ingredients:
3 tablespoons butter
4 cups sliced onions
7 cups beef stock
1 bay leaf
1/2 teaspoon black pepper
2 teaspoons thyme, preferably fresh, chopped
salt and pepper (to taste)
1 1/2 cups Gruyere cheese, shredded (can be substituted with Munster or Saint-Paulin)
baguette, about 1/2 to 1 inch slices
Directions:
Melt the butter in stock pot and saute the onions slowly until well caramelized to a rich brown color. (the key is to keep the heat low, it should take a while) Add the remaining ingredients to the soup. Cook together for at least 30 minutes, until flavors blend (up to 45 minutes). Adjust the seasoning with salt and pepper.
Preheat oven to 400 degrees. Pour soup into oven-safe cups. Top each cup with a slice of toasted bread and the shredded cheese. Place the soup cups on a baking sheet. Bake until the cheese has melted and browned slightly. Serve immediately.
