Text Box: French Onion Soup serves 6 Text Box: In a large stock pot, melt butter over medium heat. Add onions, season with salt and pepper to taste. Cook gently, stirring frequently, until onions are very soft and have begun to turn a deep blonde color, about 40 minutes. Do NOT BROWN! Stir in flour. Cook 3-4 minutes, stirring frequently. Add wine and increase heat to medium-high, stirring and scraping the bottom of the pot to loosen any browned bits. Cook until liquid is almost completely reduced. Add stock. Tie herbs with a string, and add to pot. Bring to a full boil, reduce to simmer. Season with additional salt and pepper as necessary, and simmer 20-30 minutes. Remove herb bundle, and serve. Text Box: 4 tbsp unsalted butter 6 large yellow onions, thinly sliced Kosher or sea salt Freshly ground black pepper 2 tbsp flour 1 c dry white wine 8 c beef or chicken stock Text Box: 1 parsley sprig 1 thyme sprig

Courtesy Maureen Angers

Where We Live Third Thursday

Soup Swap 2008