Love that my husband still ate the soup anyway, though :)
Also, make sure your soup isn't too close to the broiler - it will burn if you try and leave it in there for 7 minutes!
Give Me Flour, serves 4
4lb varied onions, sliced
3 thick slices bacon, chopped
1 tsp salt
½ tsp pepper
1 tsp sugar
2oz all-purpose flour
½ cup white wine
5 cups beef stock
Bouquet garni (bay leaf, 1 sprig rosemary, 3 springs thyme)
8-12 slices French baguette (preferably from the day before)
1-3 garlic cloves
5 ox grated Parmesano reggiano
In a large saucepan, sauté bacon in medium high heat until crisp. Add butter and let it melt completely. Add onions, sugar, salt and sauté in medium heat until brown in color and well caramelized. This step may take 30 minutes to an hour and requires some attention.
Add flour and sauté for extra 2 minutes, stirring constantly to avoid lumps. Add white wine and keep cooking for 3 more minutes. In this stage, the onions may be looking like a thick batter. So, add beef stock slowly, until the “batter” is completely solved and the soup looks homogeneous.
Add bouquet garni, freshly grounded bleck pepper and ajust salt. Continue cooking for about 15 miutes or until soup looks thick and creamy.
Meanwhile, prepare the bread. Cut garlic glove in halves and rub the cut face in each slice of baguette. Set them aside.
To serve you can either use individual oven-proof soup bowls, bread bowls* or one large casserole dish. Heat the oven (broiler) to 350˚ F. Pour the soup into the dish of your choice, cover with the toast and sprinkle with cheese. Put into the broiler for 5 minutes or until the cheese bubbles and is slightly browned. Serve immediately. Makes 4 servings.