Onion Soup

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Butter
3 lbs	1362g / 48oz	Onions - peeled, halved
		Lengthwise, and thinly sliced
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
6 1/2 cups	1540ml	Chicken stock - homemade preferred
1 1/2 cups	355ml	Dry white wine
3 tablespoons	45ml	Dry sherry
2 tablespoons	30ml	Madeira - (optional)
1 teaspoon	5ml	Minced fresh thyme
1		Rind from Parmesan cheese - (3")
3 cups	711ml	Stale country-style chewy bread chunks
		Freshly-grated Parmesan cheese - for topping

Recipe Instructions

In a large saucepan or Dutch oven, heat olive oil and butter over medium heat. When hot, add onions, stir and cover. Cook over medium-low heat for 25 minutes, stirring occasionally, until onions are soft and starting to color.

Uncover pot, increase heat to medium, add the sugar, salt and pepper and cook until onions turn a rich brown, about 30 minutes. Add 4 1/2 cups of chicken stock and the next 5 ingredients (wine through Parmesan), stir and bring to a simmer. Cook for 15 minutes, covered.

Add bread and cook uncovered another 15 minutes. Stir soup occasionally. If soup is too thick, add up to 2 cups additional stock and heat through.

Remove rind, whisk soup to incorporate bread, and serve with freshly grated Parmesan cheese.

This recipe yields 4 to 6 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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