Nancy’s French Onion Soup
| Serves | 12 |
|---|---|
| Ingredients | Vegetables |
| Menu Part | Soup |
| Cuisine Type | French |
Jim Cooley
Executive Chef
Bon Appetit Management at Starbucks
Seattle
Chef Jim Cooley's mom worked when he 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, Cooley says. 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, he says.
Ingredients
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
Steps
1. Melt butter in large stockpot. 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.
Photograph: Shutterstock