NATT44's Soupe à l'Oignone
1 liter beef stock
1 kg white onions
olive oil
150 mL white wine
salt and pepper
thick, crusty French loaf
300g Comté cheese
Cut the bread into thick slices and place in a warm oven to crisp. Meanwhile, warm the stock over low heat.
Begin by chopping the onions into short shoestrings. Heat a (rather large) pot over medium-high heat, and add the onions, coating thoroughly in olive oil. Reduce heat to medium and cook for ~1 hour until reduced and darkly caramelized (adding a small pinch of salt at this point can help your onions release moisture if they are stubborn). Deglaze with white wine, then add beef stock. Adjust consistency with water if necessary, then season to taste with salt and freshly ground black pepper.
Into individual soup crocks, ladle the onion soup until ~3cm remain to the edge of each bowl. Top with a slice of bread as a raft, then add shavings of cheese to each until desired cheesiness is acheesed (*cough* achieved). Place under a hot broiler until cheese is melted, then serve, being careful not to burn yourself or your guests with the hot soup.
Enjoy!
EDIT: Vote for the next recipe! Gnocchi alla rosa or my famous Lasagna Bolognese?
