Part of my last organic veggie order from Maggie’s Garden was about 15 small brown onions. I immediately thought of making a French onion soup.
Part of what intrigued me about this soup is that it is traditionally served with a piece of toasted crusty bread with cheese melted on top. Ummmm, sourdough bread anyone?
- 1 tablespoon oil
- 2 tablespoons butter (margarine if you want it to be parve)
- 2 cups thinly sliced onions
- Salt & pepper to taste
- 1 teaspoon thyme (I used oregano since that's what I had)
- 1 bay leaf
- 1/2 cup dry sherry ( this is where the yiddisha comes in, I used sweet kiddish wine)
- 6 cups beef stock (a parve beef stock cube in boiling water if you keep kosher)
- Thick slices of crusty bread (hello sourdough!)
- Lots of sliced or grated Gruyere or Swiss cheese (here in Israel I used sliced Emek cheese)
- In a heavy bottomed pot, melt the oil and butter and add the onions.
- Season with the salt, pepper and herbs and cook for about 15 minutes storing often.
- When the onions have caramalised, add the bay leaf and the sherry/kiddish wine and stir.
- Add the stock and bring the soup to a boil.
- In the mean time, heat the grill in your oven.
- Place the bread slices on a baking sheet and top with slices of cheese.
- Place under the grill until the cheese is melted an bubbling.
- Dish up the soup into bowls and either float a slice of cheesy bread on top or serve the bread on the side.