All Hail Onion Soup!

Onion soup has sustained and empowered the French working class for centuries.  It's under $2 a bowl and pairs wonderfully with a salad, making it a wonderful addition to your culinary repertoire.

Thinly slice six large onions.  Vidalia onions are the best, but Walla Wallas or nice quality yellow onions also work very well.  Cook over low heat with 1Tbs. olive oil and 2 Tbs. butter for a long time (1 to 1 1/2 hours).  The onions will reduce in volume by about 2/3rds.  Add 3 cans of good beef stock and simmer for an additional 20 minutes.

Slice French bread on the bias and toast in a 400 degree oven for several minutes.

Add a good slug of port to two oven-proof bowls.  The Food Pope uses Tawny Port which is also an excellent after-dinner drink.

Ladle a good portion of the onion/broth mixture into each bowl and cover with shredded cheese.  The classic recipe calls for Gruyere, but this can be very expensive.  The Food Pope uses equal portions mozzarella and swiss as an equally delicious and less costly alternative to Gruyere.

Place two toast wedges in each bowl, cover with more broth and cheese, and pop in the broiler for several minutes.  Keep an eye on it because the cheese melts quick!  Enjoy this French treat in the Spring or Fall for a light meal that strengthens and rejuvenates the soul.  Happy cooking from The Food Pope!