French Onion Soup

There is something to be said for the simplicity of this recipe, and it's ability to stand the test of time. I made this classic soup for the first time, just a few weeks ago. I was amazed at how simple it was, not just the preparation of it, but also the richness of the flavor, and with so few ingredients! If you have never caramelized onions before, be prepared to wait (especially for this many onions)....but I promise you, it's worth it.


French Onion Soup
Ingredients:
6 large Yellow Onions, preferably a "sweet" variety, such as Walla Walla or Vidalia
5-6 c. Beef Stock
3 tbsp. Butter
2 Bay Leaves
2-4 sprigs fresh Thyme and/or fresh Parsley (tied into a little bundle with string, etc.)
Salt
Black Pepper, fresh-ground
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8 oz. shredded Gruyere Cheese
Sm. Baguette (or other crusty bread) sliced 1/2" thick

Optional Ingredients: try any combination of these...remember to taste as you add....
- Dry Red or White Wine
- Apple Cider (for a sweeter soup)
- Dry Sherry
- Cognac/Brandy


Directions:
1. Cut Onions in half (root to tip) and slice into 1/4" thick crescents by cutting across the rings.

2. Caramelize the Onions: melt Butter over medium-low heat in large soup pot (big enough to hold the whole batch of soup). Add Onions in 3-4 layers, sprinkling each layer with Salt (this will help draw the water out of the onions). Stirring the Onions every minute or two let them cook for at least 40 (and up to 60) minutes. Towards the end they will start to brown quite quickly, so keep them moving and reduce the heat a bit if you need to so they won't burn...brown is good, black is bad (my best advise is: use your nose).

3. When the Onions are caramelized to your liking, add the Beef Stock and bring to a boil. If you wish to add Herbs (Bay, Thyme, Parsley) put them in now, trying to keep them whole so they can be removed easily once their flavors have cooked into the soup.

4. After bringing to a boil, reduce heat to low and simmer for 20-30 minutes, stirring occasionally. If you want a thinner consistency, add some Water (1/2 c. at a time). After you've adjusted the thickness, use this time to flavor your soup if you are planning to add any of the optional ingredients (Wine, Cider, Liquors, etc.). Also, Salt and Pepper can be added to your liking. **Be sure to taste as you add...you can't get these ones back out!**

5. Remove Bay Leaves and/or Herb Bundle before serving.


To Serve:
Traditionally, French Onion Soup is presented in individual ramekins or other small bake-able bowls. After ladling soup into the bowls, the sliced Baguette is floated on top and smothered with Gruyere. These are then Broiled in the oven until the cheese is browned and bubbling (1-2 minutes).

If you do not have Broil-friendly bowls, here is an equally delicious solution: Simply place the sliced bread on a baking sheet, smother with cheese and Broil for 1-2 minutes. Then float the already-broiled bread on the soup. Sprinkle a little more cheese over the top. (It's also WAY easier to clean up...no baked-on mess!)