French Onion Soup

One of my favorite cold-weather soups is French Onion Soup. In spite of being known as an elegant soup, it is really very easy to make . . . with a bit of patience and a couple of good loaves of bread. Some people like it very basic with only salt and pepper to taste. I always experiment with each batch and like the addition of herbs and spices. I'm also generous with the cheese I broil onto the bread so my family has some exercise in coping with the stretchy cheese in the soup!

French Onion Soup

Ingredients . . .
½ cup butter
5-6 large brown onions, finely sliced
1 cup dry white wine
10 cups beef broth
½ cup dry sherry

Melt the butter in a heavy cooking pot until bubbling. Add the onions and stir to coat. Turn the heat down low and slowly cook the onions until they are golden brown and tender. This is not a hurried preparation. The longer and slower you go with this, the more flavor you get from the onion. Most of the liquid should be reduced. This can take from 30 to 45 minutes. Add the wine, broth, and sherry and simmer another 15-20 minutes to meld the flavors. Salt and pepper to taste. I’ve also been known to add a bit of dried dill, Basil, Rosemary for a change of pace.

Finishing touches - Slice a narrow baguette loaf into three-inch slices or cut into serving pieces a good, solid loaf of sturdy bread. Lightly butter one side of the bread and sprinkle with either Swiss, Gruyere, or Parmesan cheese. You can go with one or a combination depending on what you like or have on hand. Broil the bread slices until the cheese melts and bubbles. Pour onion soup into serving bowls and top with a piece of the cheese bread, and serve. You have extra slices of plain bread on the table to finish sopping up the broth!