French Roasted Onion Soup

These grey, wet, cold May days have us turning back to some cold weather soups.  There are lots of onions that want to get sliced up and caramelized….perhaps into soup? And don’t those French know how to do it right!

And I bet some fresh scallions on top would be lovely though distinctly not traditional!

Adapted from Moosewood Daily Specials

We love the warmth of French Onion Soup.  We have definitely used red or yellow onions and enjoyed this simply delicious treat.

4 or 5 large onions, cut lengthwise into thin slices (about 8 cups)

4-5 garlic cloves, minced or pressed

1 teaspoon salt

2 Tablespoons oil – olive, poultry fat or lard

4 bay leaves

1 teaspoon dried thyme

3/4 to 1 cup dry white wine (or whatever you have)

8 cups dark stock (any will do, but this is key to the tasty soup – goat, chicken, turkey,  pork,  beef or dark veggie)

salt & pepper to taste

Croutons or crisp bread

grated Gruyere, Swiss or Parmesan

Preheat oven to 375

In two shallow, non reactive baking pans large enough to accommodate all of the onions in a single layer, combine the onions, garlic, salt, oil, bay leaves and thyme.  Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and lightly browned.  Remove from the oven, add the wine to the baking pans and stir well with a wooden spoon to deglaze.

Transfer the roasted mixture to a soup pot.  Add the stock, cover and bring to a boil; then lower the heat and gently simmer for 30 minutes.  Find and discard the bay leaves; add salt and pepper to taste.

Serve with croutons and grated cheese, and maybe some fresh scallions.  [We can’t miss putting it in a crock and back into the oven to melt and brown the cheese a bit]