Recipes from Home: Nancy’s French Onion Soup
Jim Cooley, executive Cchef for Bon Appétit Management Co., Starbucks Coffee Co., Seattle, says: “My mom worked when I was a kid and with three children she was always cooking in large batches. She would break dishes down in serving sizes and freeze them for a quick meal later. She had what must have been a 30-quart stockpot so her batches were quite large. The black pepper in this recipe would tend to settle on the bottom of the pot, so you always knew when you were eating the last of it because you would have black pepper covering the bottom of your bowl.”
1⁄2 lb. butter
5 lb. yellow onion, sliced thin
1 tbsp. salt
8 cups beef broth
1 tbsp. black pepper
2 tsp. dry thyme leaves
Swiss cheese for garnish
White toast for garnish
1. Melt butter in large stock pot. Add onions and salt. Cook slowly until onions are very caramelized.
2. Add broth, pepper and thyme. Bring to a boil.
3. Ladle into bowls and top with slice of Swiss cheese.
Note: Cooley’s mom made white bread toast and cut it into strips to dip in the soup.