Onion Soup

The Ultimate Onion Soup

by Jamie Oliver *squee*

2.5 lbs onions, peeled and sliced
a handful of fresh thyme, leaves picked
6 cloves of garlic, peeled and finely sliced **I used 3 frozen DOROT cubes, and 3 cloves that I fished outta of some Garlic Confit I made last week.
1 Bay leaf
Olive oil
A good knob of Butter **Doesn't that just SOUND so English?? *swoon*
2 1/2 pints Stock (beef, chicken or vegetable) **I'll include the veggie stock recipe below
Sea salt and freshly ground Black Pepper
1 Baguette or ciabatta
4oz Gruyere, or other melting cheese

How To:
1- In a thick-bottomed non-stick pan, slowly fry all the onions with the thyme, garlic and bay leaf in a good drizzle of olive oil and the butter.

2- Place a lid on the pan and slowly cook them for about 15 minutes, without colouring, stirring occasionally so the onions don't catch on the bottom. The slower you can cook them, the better. Then remove the lid, turn up the heat and colour the onions until they are golden brown. This will encourage a sweetness and a real depth of flavour.

3- Add the stock, turn the heat down and then simmer for 20 minutes. You can skim any fat off, but I think it adds good flavour.

4- Correct the seasoning with salt and pepper. When it's perfect, pour into your serving bowls and place these on a baking tray. Now what I like to do, instead of slicing the bread all pretty and proper, is to tear it up. It's much more rustic and beautiful with all the knotty bits showing. Put the bread on top of the soup in each bowl, then drizzle over some olive oil and put the Gruyere on top.

5- Place the baking tray in a preheated oven on a medium heat, or under the grill (be careful not to crack your bowls or burn the bread) to lightly toast the bread and melt the cheese.