French Onion Soup

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