The Soup Beneath

By Caroline Clough in Food on Feb 7, 2007 5:06PM

There are times that Chicagoist gets a little overwhelmed by the contents of our refrigerator, pantry or life. Last week it was a case of an extremely onion heavy pantry. We'd rather not share with you the whos, whats or wheres of why we had over seven onions in our pantry ... let's just say that they existed and were in dire need of existing in their original form no more. So, with only the quickest glance at a cookbook we followed our gut in making a relatively simple onion soup. We won't call it French because that usually starts some sort of riot of pointing out our incorrectness. It's just soup ... and the soup just happens to lie beneath a lovely layer of stale baguette and gruyere cheese.

This is a nice and hearty soup that is perfect for these cold and windy (and sometimes snowy) days. It takes about an hour to make and will serve at least six. Or it can serve three people two times with enough left over to freeze for another day, however you want to look at it.

What You Need:
6 red onions
4 cups turkey stock (if you're vegetarian just substitute vegetable stock ... or if you don't happen to have turkey stock lying around you can substitute it with chicken stock)
4 tablespoons olive oil (enough to cover the bottom of your stock pot or large sauce pan)
2 teaspoons salt
1/2 teaspoon thyme
1 pinch basil
1/2 teaspoon garlic salt
2 tablespoons cognac
6 cups water
1 stock pot or otherwise large cooking pot
1/2 a stale baguette or a good number of croutons
1/2-2 cups of shredded gruyere cheese (the amount depends on how much you like melted cheese and how many people you're actually planning on serving at one time)

What You Do:

1. Skin and chop your onions in medium thin slices.

2. Put the olive oil in your pot, making sure it coats the bottom completely. Turn the heat to medium.

3. Add the onions and cook for thirty to forty-five minutes, stirring occasionally, until they're completely soft and even a bit brown.

4. Add the turkey (or whatever) stock and water.

5. Bring to a slow and steady boil. Then add the salt, thyme, basil and garlic salt. Preheat your oven to at least 375 degrees.

6. Lower the heat so that the soup is simmering but not at a rolling boil.

7. Add the cognac.

8. Ladle the now finished and hot soup into oven safe bowls.

9. Top the soup with the slices of baguette or crouton then top with as much cheese as you wish.

10. Put the bowls on a baking sheet or otherwise sturdy and bakable surface and pop into the oven for about five minutes...or until the cheese is entirely melted and the little tips of the baguette are slightly browned.

11. Eat that soup and eat it good.

That's it! Enjoy!