French onion soup

From Freepedia

French onion soup is a traditional soup made from croutons, beef broth, and caramelized onions. It originated as a peasant soup made in fiefdoms in France. It is often broiled in a ramekin with cheese (traditionally Gruyère) melted on top. The croutons are used to sop up the soup.

Recipe:

Ingredients: 3 ounces Butter 1 pound Large white onions, thinly sliced 1 tablespoon All purpose flour 1 1/2 quart Vegetable stock salt and freshly ground pepper extra virgin olive oil garlic powder 6 slices Crusty French bread (or use twice as many smaller slices) Grated fresh parmesan cheese Cheese (as needed to cover)

Directions: Melt butter in a large saucepan/pot. Add the onions and cook over low heat, stirring constantly for about 20 minutes until they become soft and golden. Sprinkle in the flour and stir for 2 minutes.

Pour in the stock, season with salt and pepper and bring to a boil. Cover and cook over very low heat 45 minutes, stirring occasionally.

Toast one side of the bread slices under the broiler, flip over, drizzle olive oil, shake garlic powder lightly, sprinkle parmesan cheese on them and broil again until cheese is melted.

Divide the slices among individual small flameproof soup bowls. If the bread is small, you can place one and half or two pieces on the bottom. Pour the soup into the bowls, sprinkle more parmesan on top and lay slices of cheese to cover the entire opening of the bowl.

Serve immediately.

A Side Note on Caramelizing Onions: They key to the base of this soup is the caramelized onions. You will derive much more (and complex) flavor by long, very long, slow cooking of the onions. So if you have the time, cook the onions in butter or olive oil (or some of each) over medium heat until slightly brown; 20-30 minutes. Then reduce heat to low and cook covered for 2-3 hours (or more!) stirring occassionally. You will be amazed how good they taste by themselves. For an even better finish, raise the heat to medium at the end of the caramelization and add a couple tablespoons of Cognac or (if no Congac) Sherry. Lower the heat after the alcohol has cooked off. Remember ... don't cook with an alcohol you wouldn't drink!