Onion Soup

Name: Onion Soup
Ingredients: 4 tablespoons (1/2 stick) butter; 4 large onions, thinly sliced (about 6 cups); 5 cups beef or chicken stock, preferably homemade (page 160), warmed; 2 or 3 fresh thyme sprigs or a pinch of dried; 2 or 3 fresh parsley sprigs; 1 bay leaf; Salt and black pepper to taste; 2 tablespoons cognac or other brandy, optional; 4 croutons (page 580), made with bread slices and butter instead of oil; 1 cup freshly grated Parmesan cheese

10 ingredients

13 steps

Ingredients

4 tablespoons (1/2 stick) butter
4 large onions, thinly sliced (about 6 cups)
5 cups beef or chicken stock, preferably homemade (page 160), warmed
2 or 3 fresh thyme sprigs or a pinch of dried
2 or 3 fresh parsley sprigs
1 bay leaf
Salt and black pepper to taste
2 tablespoons cognac or other brandy, optional
4 croutons (page 580), made with bread slices and butter instead of oil
1 cup freshly grated Parmesan cheese

Directions

1

Melt the butter in a large, deep saucepan or casserole over medium heat.
2

Add the onions and cook, stirring occasionally, until very soft and just beginning to brown, 30 to 45 minutes.
3

Adjust the heat so they do not brown too fast but rather slowly turn into a melting mass.
4

Preheat the oven to 400F.
5

Add the stock, turn the heat to medium-high, and bring just about to a boil.
6

Turn down the heat so that the mixture sends up a few bubbles at a time.
7

Add the herbs, bay leaf, salt, pepper, and cognac and cook for 15 minutes.
8

Fish out the bay leaf and herb sprigs, if any.
9

(You may prepare the soup in advance up to this point; cover and refrigerate for up to 2 days, then reheat before proceeding.)
10

Place a crouton in each of 4 ovenproof bowls.
11

Add soup and top with cheese.
12

Place the bowls in a roasting pan or on a sturdy cookie sheet and bake for 5 to 10 minutes, just long enough to melt the cheese.
13

Serve immediately.