FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset

and the water caught fire."

~ Pamela Johnson

January sunset

(Hubbard Lake)

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SOUPE A L'OIGNON GRATINEE

(adapted from Mastering the Art of French Cooking)

“Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry."

~ Ronni Lundy

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(FRENCH ONION SOUP)

6 pounds thinly sliced yellow onions

6 Tbsp. butter

3 Tbsp. oil

1 tsp. salt

1 tsp. sugar

6 heaping Tbsp. flour

5 quarts good beef stock

2 cups dry white wine

coarse salt and cracked pepper

few drops of Kitchen Bouquet

12 Tbsp. Cognac

1 pound Swiss cheese*

1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan

• Cook onions slowly in butter and oil in covered stockpot for 15 minutes.
• Uncover, raise heat to moderate, and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until onions have turned deep golden brown. (Long slow cooking develops the deep, rich flavor).
• Sprinkle in flour and stir 3 minutes. Off heat, blend in liquid. Add wine and season to taste. Simmer partially covered for 30-40 minutes, skimming occasionally. Correct seasoning. Add Cognac and set aside until ready to serve. (*the Swiss cheese is a surprise. Place a big hunk in the bottom of the soup before assembling.)

CROUTES

(hard crusts of French bread for topping)

Slice several 3/4 - 1 inch pieces of French bread. Brush tops with cut garlic and drizzle with olive oil. Bake in 325 degree oven about 30 minutes or until crusty brown.

To assemble: Preheat oven to 325 degrees. Place hot soup in oven-proof crocks. Slip in hunk of Swiss cheese. Top with croutes and finish with shredded cheese. Bake 20 minutes and finish browning under broiler. (Be careful serving ~ the 'lava' soup is VERY hot)