Organic Onions, "Allium Cepa"

This soup is so easy to prepare, and so easy to impress your friends and family.  Serve it on a brisk weekend for lunch after a refreshing walk in the leaves, in a heavy earthenware bowl along side a bed of fresh greens topped with a garlic vinaigrette.  What better way to warm the cockles of your heart.

This recipe can be prepared in advance, and sit on low heat (or be reheated) until ready to assemble and serve.

• 4-5 onions, halved and sliced
• 1 tbsp olive oil or butter
• 4 cups beef broth or vegetable broth
• 1 tbsp balsamic vinegar
• 4 slices of wholesome bread cut into rounds to fit the bowls
• 2 cups grated cheese, Swiss, Gruyère, Asiago or Parmesan, or a mix of all

In a heavy bottomed pot, pour oil or melt butter over medium-high heat, add onions.  Stir with wooden spoon until onions are coated with butter. Cover pan with lid; reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or until onions are limp.  Remove lid and slowly caramelize onions, stirring frequently. This will take about one hour or less.

When the onions are a deep golden colour and have shrunk dramatically, add the stock and balsamic vinegar.  Increase heat to high, and bring just to a boil. Reduce heat to low and simmer for 15 minutes.

Meanwhile, toast bread and set aside.

When ready to assemble, preheat your oven’s broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.  Sprinkle each evenly with the cheese and place bowls onto a baking sheet.  Place under the broiler and broil until the soup is bubbling and the cheese on top is golden brown.