Publication-Style Onion Soup

[Malawry]

Publication-Style Onion Soup

• 2 medium onions, sliced very thinly
  
• 2 T unsalted butter
  
• 1 clove garlic
  
• 1 bay leaf
  
• 6 peppercorns
  
• Pinch of dried thyme
  
• 2 1" pieces of parsley stalks
  
• 1/2 c water, divided
  
• 1/2 c white wine
  
• 4 c chicken stock
  
• Salt and pepper to taste
  

Melt butter in a large pot over medium heat. Add onions and reduce heat to medium-low. Cook slowly, stirring occasionally, until onions are completely soft and clear and lightly golden brown in color. Season to taste.

Lay clove on cutting board and smash with the flat of a knife blade. Tie up the bay leaf, peppercorns, thyme and stalks with the garlic clove in a square of cheesecloth using kitchen string to form a sachet. Add sachet to the onions.

Add 1/4 cup of water to the onions and cook, stirring occasionally, until the water has evaporated. Add remaining water and cook, stirring occasionally, until the water has evaporated. Add wine and repeat. Add chicken stock. Raise heat to high and bring the soup to a boil. When it is at a boil, reduce the heat back to medium or medium-low and simmer for 20 minutes. Season to taste again and serve.

Keywords: Soup, Appetizer, French, The Daily Gullet

( RG498 )