French Onion Soup

French Onion Soup

From Capitol Cooking with Lauren DeSantis, reprinted with her permission.

Serves 4-6 

6 large yellow onions, peeled and thinly sliced
Olive oil
4 cups water
2 cups beef or chicken stock
1 cup Cave la Romaine Delice Cotes du Ventoux White or other dry white wine
1 Shenandoah Growers bay leaf
1 teaspoon of Shenandoah Growers fresh thyme
1 sprig of Italian parsley from Shenandoah Growers
Salt and pepper
French baguette, sliced
Swiss Cheese for the top

In a large stockpot, sauté the onions in the olive oil on medium high heat until browned, but not burned, to remove all of the water.  Reduce heat to medium and deglaze with the white wine.  Let the wine reduce for about 10 minutes.  Then add stock and water to cover the onions.  Cover partially and simmer for 45 minutes to 1 hour.  Season with salt and pepper to taste.  Discard the bay leaf and parsley.

To serve use individual oven-proof soup bowls and ladle the soup into the bowls.  Cover with slices of baguette and top with cheese.  Put broiler on high and cook until the cheese bubbles and is slightly brown.  Serve immediately, but be careful of the hot bowls.