Sunday, January 27, 2013

Onion soup


This was a surprisingly delicious comfort food. I prepared it once with vegetable broth and once with a beef stock. In all honesty, I liked the vegetable version more.

2 large yellow onions
2 tbsp butter
0.5 tsp salt
one sprig of fresh thyme
1 bay leaf
0.25 cup white wine
2-3 cups of stock

Dice the onions into larger squares. In a small pot heat the butter and saute the onions with the salt until lightly browned.

Add the bay leaf and heat for a minute. Add the thyme and the white wine. Cook for 5 minutes.

Add the stock and simmer for 30 minutes. Replace water as needed.

Preheat the oven to 400F, toast slices of baguette on both sides and top with cheese. The oven is used to ensure that the bread slices dry out a bit. Melt the cheese.

Remove the bay leaf and the thyme. Serve the soup with the cheesy toast pieces.

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