French Onion Soup

Prepared for lunch in our cottage at the Inn at School House Creek, Little River, California.  December, 2010.


Ingredients:


Note:  Purchased ingredients at a crappy little market in Mendocino, CA.  -- Only onions available organic or none-organic...at Safeway try getting three different varieties...Sweet Maui, Vadalia or whatever is available.

• 3 Large Organic onions 
• 1 Qt. Organic Chicken broth
• 1/4 cup margarine (I can't believe it's not butter)
• 1 tblsp flour
• Jarlsberg Cheese (grated) - enough to top soup
• Provolone Cheese (grated) - enough to top soup
• Rustic Italian baguette 

Preparing:


Peel and slice thinly - Onion
Melt butter in pan -- big sauce pan
Saute onion for 40 minutes, stirring occasionally over moderate heat
Stir in flour
Cook for 3 minutes
Gradually whisk in chicken broth
Be sure to whisk in any browned onions at the bottom of the pan
Bring soup to a boil, stirring the entire time
When it comes to a boil, lower to simmer, cover and simmer for 20 minutes
Taste--adjust for salt and pepper


Serving:


Place slice of baguette in bottom of oven proof bowl (individual bowl)
Spoon soup into bowl
Sprinkle generously with grated cheese
Top with fresh cracked pepper
Place under broiler until browned


Serve immediately

Wine Pairing:  Ventana, 2008 Chardonnay (Cindy's choice)  Zinfendel or Cabernet (Glenn's choice)