This onion soup has a thin coating of good cheese rather than the more common gobs of mozzarella or Cheddar. It's light but incredibly deep in flavor.
- Contributed by Catsrecipes Y-Group
- Cookbook: How to Cook Everything
- Typed by: Susan firstname.lastname@example.org
- Makes 4 servings
- Time: about 1 hour
- 4 tbsp (½ stick) butter
- 4 large onions, thinly sliced (about 6 cups)
- 5 cups beef or chicken stock, preferably warmed
- 2 or 3 sprigs fresh thyme or pinch dried thyme
- 2 or 3 sprigs fresh parsley
- salt and freshly ground black pepper to taste
- 2 tbsp cognac (optional)
- 4 croutons, made with bread slices and butter
- 1 cup freshly grated Parmesan cheese
- Melt the butter in a large, deep saucepan or casserole over medium heat.
- Add the onions and cook, stirring occasionally, until very soft and beginning to brown, 30 to 45 minutes.
- Add the stock, turn the heat to medium-high and bring just about to a boil.
- Turn down the heat so that the mixture sends up a few bubbles at a time.
- Add the seasoning herbs, salt, pepper, and cognac and cook for 15 minutes.
- Preheat the oven to 400°F.
- Fish out the parsley and thyme sprigs, if any (you may prepare the soup in advance up to this point; cover and refrigerate for up to 2 days, then reheat before proceeding).
- Place a crouton in each of four ovenproof bowls.
- Add a portion of soup and top with cheese.
- Place the bowls in a roasting pan or on a sturdy baking sheet and bake for 10 minutes, or until the cheese melts.
- Serve immediately.