Recipe for the Weekend: French Onion Soup

Serving Size: 6
Ingredients

Bouquet Garni:
Ingredients
3 bay leaves
12 peppercorns
10-12 parsley sprigs
1 sprig fresh thyme or 1 tsp. dried
2-3 cloves garlic (whole)

Soup:
4 cups to 6 c. thinly sliced onions
2 teaspoons olive oil
pinch salt
6 cups water or vegetable stock
salt, soy sauce, or light miso to taste
sliced scallion or minced parsley -- for garnish
4 slices to 6 slices French bread -- toasted

Preparation:

Make a bouquet garni by placing bay leaves, peppercorns, parsley, thyme, and garlic in the center of a 12" square of cheese cloth, and tying the cloth's ends together. Set aside.

In a heavy pot, saute onions in oil over medium-low heat. Add salt to prevent sticking, and stir frequently.

Cover pot with a lid, but leave it slightly ajar. Onions should saute for 30 minutes to 1 hour.
They will reduce to about a third of their original volume and become sweet and golden.

Add water or stock along with the bouquet garni.

Simmer at least 30 minutes.

Remove bouquet garni.

Season soup with extra salt, soy sauce, or miso if desired.

Place in bowls and top with French bread.
Garnish with scallions or parsley.

Serve hot.

Source: French Onion Soup
Author: Source: veg-r.org

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