Onion Soup

Description
This onion soup has a thin coating of good cheese rather than the more common gobs of mozzarella or Cheddar. It's light but incredibly deep in flavor.


 * Contributed by Catsrecipes Y-Group
 * Cookbook: How to Cook Everything
 * Typed by: Susan alexanderjamesmom@gmail.com
 * Makes 4 servings
 * Time: about 1 hour

Ingredients

 * 4 tbsp (½ stick) butter
 * 4 large onions, thinly sliced (about 6 cups)
 * 5 cups beef or chicken stock, preferably warmed
 * 2 or 3 sprigs fresh thyme or pinch dried thyme
 * 2 or 3 sprigs fresh parsley
 * salt and freshly ground black pepper to taste
 * 2 tbsp cognac (optional)
 * 4 croutons, made with bread slices and butter
 * 1 cup freshly grated Parmesan cheese

Directions

 * 1) Melt the butter in a large, deep saucepan or casserole over medium heat.
 * 2) Add the onions and cook, stirring occasionally, until very soft and beginning to brown, 30 to 45 minutes.
 * 3) Add the stock, turn the heat to medium-high and bring just about to a boil.
 * 4) Turn down the heat so that the mixture sends up a few bubbles at a time.
 * 5) Add the seasoning herbs, salt, pepper, and cognac and cook for 15 minutes.
 * 6) Preheat the oven to 400°F.
 * 7) Fish out the parsley and thyme sprigs, if any (you may prepare the soup in advance up to this point; cover and refrigerate for up to 2 days, then reheat before proceeding).
 * 8) Place a crouton in each of four ovenproof bowls.
 * 9) Add a portion of soup and top with cheese.
 * 10) Place the bowls in a roasting pan or on a sturdy baking sheet and bake for 10 minutes, or until the cheese melts.
 * 11) Serve immediately.