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
4 medium yellow onions, thinly sliced
teaspoon ground black pepper
tablespoon all-purpose flour
teaspoons beef base
dried bay leaf
teaspoon dried thyme
slices French bread
parmesan or Gruyère cheese
In a 6-quart Dutch oven, sauté the onions in butter
browned but not scorched. Whisk in the pepper and
then the water, beef base, bay, thyme, and nutmeg.
2. Cook uncovered
over medium heat for 30 minutes. Sieve the
and reserve ¼ cup onions. Chop the onions and add
to the soup.
3. Set bread slice
on a baking sheet and top with parmesan
Grill for 2 minutes or until golden. Arrange one slice
top of each bowl of soup or serve on the side.
Makes 6 servings