- 4 tablespoons butter
- 4 large onions, thinly sliced (about 6 cups)
- 5 cups stock, preferably warmed
- 2 or 3 sprigs fresh thyme or pinch dried thyme
- 2 or 3 sprigs fresh parsley
- salt and pepper to taste
- 4 croutons (made from bread slices)
- 1 cup Parmesan cheese
Melt the butter in a large, deep sauce pan or casserole over medium heat. Add the onions and cook, stirring occasionally, until very soft and beginning to brown, 30-45 minutes.
Add the stock, turn the heat to medium-high, and bring just about to a boil. Turn down the heat so that the mixture sends up a few bubbles at a time. Add the seasoning herbs, salt, pepper, and cook for 15 minutes. Preheat the oven to 400 degrees F. Fish out the parsley and thyme sprigs, if any. Add a crouton to four ovenproof bowls. Add a portion of soup and top with cheese. Place the bowls in a roasting pan or on a sturdy baking sheet and bake for 10 minutes, until the cheese melts. Serve immediately.
How to Cook Everything, Mark Bittman