Kathleen Rear

I’ve been reading a great book.

A love story set in Paris, with recipes? That’s just so entirely my thing it’s almost as if this author wrote it with me in mind. Thanks Elizabeth, you’re awesome!

I bought the E-reader version of the book so my Nook is doubling as my cookbook this time around. What a thoroughly modern Millie I am!

“Better Than French” Onion Soup
By Elizabeth Bard

4lbs onions (halved and sliced)
4 tablespoons unsalted butter (cut into chunks)
2 tablespoons olive oil
1/2 teaspoon sea salt
a few springs of fresh thyme
1 bay leaf
1/2 dry sherry
8 cups broth (chicken or beef, or a combo of both)
8 slices stale baguette or sourdough bread
1 lb Gruyere cheese (grated)
Preheat oven to 400 degrees

In a Dutch oven, combine the onions, butter, olive oil, salt and thyme and bay leaf. Cook, covered in the oven for 1 hour. Stir and, leaving the lid slightly askew, continue to let the mixture cook in the oven for an additional 1 1/2 hours.

Transfer the Dutch oven to the stovetop. Cook the onion mixture over medium-high heat, until the liquid is evaporated and the onions are golden, about 20 minutes.

Add the sherry and cook 5 minutes more.

Add the broth, scraping the bottom of the pot to loosen any caramelized onions. Bring the soup to a boil and simmer for 30 minutes.
Spoon the soup into 8 individual ovenproof crocks and top each one with a crouton and a layer of grated cheese.
Place the crocks under the broiler for 1 to 2 minutes until the cheese is brown and bubbly.

Here are the highlights from my attempt.

We loved it!
Oh, and gift idea: Caramelized onions in a sweet little jar!