Soups French Onion Soup

Soups are infinite in variety and for that very reason exceptionally versatile. A soup can be a light and elegant

first course, a substantial rib-sticking meal-in-a pot, or a refreshing cooler on a summer’s day. It can be a crystal-clear golden liquid, a silky smooth and creamy puree, or thick with vegetables, noodles, and a protein, such as chicken or beef. Some soups are always served cold, like gazpacho, and some are always served hot, such as split pea soup. And others are so versatile that they are just as delicious hot, cold, or at room temperature. Whatever your preference, there is a soup to suit your taste.

                                       

French Onion Soup

Onions, slowly cooked until deep brown and caramelized, give this classic its distinctive flavor. Great for a

party, this recipe is easily doubled; simply cook the onions in two skillets.

4 tablespoons butter or margarine

6 medium onions, thinly sliced

1⁄4 teaspoon salt

4 cups water

13⁄4 cups Brown Stock

1⁄4 teaspoon dried thyme

4 diagonal slices (1⁄2 inch thick) French bread

1 cup cheese, grated