French Onion

By Peggie

Ingredients

• 2 tbsp vegetable or olive oil
• 4 large red onions, thinly sliced
• 1/4 tsp sugar
• 4 leeks, including tender green parts, thinly sliced
• 2 cloves garlic, minced
• 8 cups (64 oz/2 L) beef or chicken stock or prepared broth
• 1/2 cup (4 oz/125 ml) dry white wine
• 1 bay leaf
• 1/2 tsp minced fresh thyme or 1/4 tsp dried thyme
• salt and freshly ground pepper
• 12 slices baguette, 1/4 inch thick
• 3/4 cup (3oz/ 90g) shredded Gruyere or Comte cheese

Preparation

Step 1

In a large nonaluminum saucepan over medium low heat, warm the oil. Add the onions and sauté, stirring occasionally, until wilted, about 15 minutes. Add the sugar and leeks and continue cooking, stirring frequently, until richly coloured and caramelized, 30-45minutes. (You may need to raise the heat to medium to add some colour at the end.)

Add the garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavours are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

To serve, preheat the broiler (grill). Ladle the soup into individual flameproof soup bowls. Place 2 0r 3 3 slices of bread on top of each bowl and sprinkle with the cheese. Slide under the broiler about 6 inches from the heat element. Broil until the cheese is bubbly and lightly browned, 3-4 minutes. Serve immediately.

Variation Tip: Beef stock is the traditional stock used for French onion soup. For a lighter version use chicken stock.

Serving Tip: Sere a simple green salad with this soup for a satisfying light supper.

Makes 4-6 servings.