French Onion Soup

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The preparation of soup is a neglected art; yet nothing is so satisfying as a bowl of homemade soup. The virtual absence of homemade soup in today’s American diet is an unfortunate circumstance—soups form an integral part of every one of the world’s great cuisines. For many cultures, soup is a breakfast food. The Japanese begin their day with a bowl of fish broth and rice. French children traditionally consumed leftover soup before they started off to school— the very unhealthy French breakfast of coffee and white bread was adopted on a wide scale only after the Second World War.

Ingredients

• 4 to 5 red onions
• 4 tablespoons butter
• 2 quarts beef stock
• ½ cup cognac
• ½ cup red wine
• 2 tablespoons arrowroot mixed with
• 2 tablespoons water
• sea salt or fish sauce and pepper

Instructions

1. Use your food processor to slice onions very thinly.
2. Melt butter in a large, stainless steel pot.
3. Add the onions and cook on the lowest possible heat, stirring occasionally, for about 2 hours, or until the onions are very soft and slightly caramelized.
4. Raise heat a bit and cook a few minutes longer, stirring constantly. The onions should turn brown but not burn.
5. Add wine, cognac and stock.
6. Bring to a rapid boil and skim off any foam that may rise to the top. Add the arrow root mixture and season to taste.
7. Serve with round croutons and a platter of raw cheeses.

Variation: Creamy Onion Soup

Use ½ cup armagnac instead of cognac and serve with piima cream or creme fraiche for garnish.

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