Recipe by Miraklegirl
From "The Cook and the Gardener" , a wonderful recipe that doesn't remotely resemble the -soggy raft of bread tied to a bowl with bad cheese-that many people call Onion Soup.
Top Review by evelyn/athens
Lovely, lovely winter soup. I had this made for me as I've been quite sick recently and was really craving onion soup and this version provided great, robust flavour without being too heavy. Loved the sprinkle of parmesan in the bowl rather than coating the whole top of the soup with cheese (which does have its merits - just didn't want to go that way this time). A keeper.
- 2 tablespoons butter
- 4 -5 tablespoons olive oil
- 8 medium onions, thinly sliced
- coarse salt
- 5 cups chicken stock (I use a pareve mix to keep this recipe kosher)
- 1⁄2 cup freshly grated parmigiano
- 5 black peppercorns
- 3 white peppercorns
- 3 coriander seeds
- 1 pinch freshly grated nutmeg
- 1 clove garlic
- 4 slices dry crusty bread
Directions See How It's Made
- Warm the butter and 2 tbl.
- olive oil over low heat and add onion and a bit of salt Cook slowly until the onion is meltingly soft (about 12-15 minutes).
- Add the stock.
- Taste and adjust seasoning.
- Bring to a boil, then simmer for 10 minutes Meanwhile, sprinkle the cheese in the bottom of 4 soup bowls.
- Crack the peppercorns and coriander seeds, then place them in a plastic bag and finely crush with a heavy sauceman or meat mallet Sprinkle this over the cheese along with the nutmeg.
- Rub the garlic over the bread and brush the slices with remaining olive oil on both sides Heat a dry saute pan over medium heat until very hot and add the bread until brown on both sides Break the bread into small pieces.
- Ladle the soup into bowls and serve with bread pieces.