Soup's On!

Soups are a particular favorite of mine:...easy to make...rich tasting...stretchable!...and simple to alter.  They also have that immense comfort factor...the tantalizing tease of what's for dinner when you walk in the house...the sense of well-being as your warm hands wrap around the bowl....the curl of fragrant steam from your spoon.  So I pass on a special winter recipe to you...one I made for my late father...at the little bungalow up north.

My description and recipe follows:

The Vidalias are sliced parchment thin and slowly carmelizing in butter...the Stilton is crumbled...the beef stock is ready...the parmesan rinds are waiting...2 sprigs of thyme...a bit of real apple cider and a bit more of butter for the stock pot....VOILA! Just an hour away from homemade French Onion soup! With melty, bubbling Gruyere cheese on... garlicky big croutons! I'm saying yummy already!

The Soup Recipe
4 Vidalias sliced thin and separated
1/2 stick butter
3 to 4 quarts good beef stock (depending if you like brothy or substance)
4 Parmesan rinds, from your local cheese shop
2 generous sprigs thyme, rinsed
4 ounces Stilton cheese, crumbled
1 to 2 cups real apple cider
2 cups shredded Gruyere

The Crouton Recipe
1 french narrow baguette, sliced lengthwise.
3 T of good olive oil with 1 clove of smashed garlic in it
2 cups shredded Gruyere

In a large stock pot, slowly carmelize the onions in the butter.  (At this point, I usually stop and make the croutons.)  Once carmelized (about 20 minutes),  add the stock, the rinds and the thyme.  Heat to a bare simmer uncovered for 20 minutes; then stir in the crumbled Stilton, smashing any bigger pieces against the side of the pot.  Pour in the apple juice.  Reduce heat until ready to serve.

For the croutons:  split baguette lengthwise, and toast cut side up under broiler until lightly toasted.  Remove from oven and brush tops with garlicky olive oil.  Evenly place shredded Gruyere on top of each long half.  Gently press on cheese to adhere.  Cut each half into 4 inch section, place on broiler pan and put back under broiler to gently melt. No need to brown during this step.

To assemble, Pick out and discard parmesan rinds and sprigs of thyme!  Then put hot soup in oven proof bowls; equally dividing the onions.  Don't worry if you seem to have too much broth to use...see below.  Set crouton on top each bowl and top with the remaining shredded Gruyere.  Pop in the broiler until the cheese bubbles and browns.  Remove carefully from oven....very hot.  Serve and enjoy! 

And if you ever have extra of this soup....either freeze as is or puree and freeze.  I freeze my puree in small snack bags...about a 1/2 cup or so in each.  Add to any gravy...it will raise it to the sublime!

Enjoy.