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Onions
are related to the lily plant and develop a sweet flavor when
sautéed in butter. Refrigerating your onions will help to keep
the acidic vapors from reaching your eyes when the onions are
sliced or chopped. You can also chop them next to a candle
flame.
4 medium yellow onions, thinly sliced
3
tablespoons butter
¼
teaspoon ground black pepper
1
tablespoon all-purpose flour
6 cups
water
2 ½
teaspoons beef base
1
dried bay leaf
¼
teaspoon dried thyme
Pinch
ground nutmeg
6
slices French bread
Grated
parmesan or Gruyère cheese
1.
In a 6-quart Dutch oven, sauté the onions in butter
until very
well
browned but not scorched. Whisk in the pepper and
flour,
then the water, beef base, bay, thyme, and nutmeg.
2. Cook uncovered
over medium heat for 30 minutes. Sieve the
soup
and reserve ¼ cup onions. Chop the onions and add
back
to the soup.
3. Set bread slice
on a baking sheet and top with parmesan
cheese.
Grill for 2 minutes or until golden. Arrange one slice
on
top of each bowl of soup or serve on the side.
Makes 6 servings
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