Onion Soup...

When I was in Quebec there was nothing more comforting than a hot crock of onion soup. The soup would come out piping hot with melted gruyere cheese bubbling on top. The onions were sweet and would melt in your mouth and the broth was a rich, dark color of beef broth and red wine combined.

Last night, I decided to throw some onion soup on the stove and here is my recipe for onion soup.

makes 2 crocks of onion soup

3 tbls of unsalted butter
3 sweet yellow onions, peeled and sliced julienne
3 fresh sprigs of thyme
1/4 cup burgundy wine
2 1/2 cups beef stock
1/2 cup shredded gruyere
2 slices of crusty bread

In a heavy bottomed pot, melt the butter and bring pot up to medium temp. Add the onions and cook on medium heat until tender and caramelized. You don't want to move the onions around constantly, just give them a turn now and then. You will begin to see the sugar come out of the onions and they will begin to caramelize and get brown in color. At this point add the thyme and some salt and pepper. Deglaze with the wine and let alcohol cook off. Add the beef stock and let simmer for 45 minutes. At this point the onions should be completely cooked and the broth a rich brown color. Season to taste with salt and pepper. Divide into two oven proof bowls, top with one slice of bread each and divide the gruyere between the two bowls. Broil until cheese is bubbling and browned. Enjoy!