Rich and Creamy Onion Soup

This is a keeper. It takes a bit of diligence, but the end result is worth the effort. Mostly there is a satisfaction factor involved— watching the onions develop into beautiful, caramelized, sweet and jammy tangles of goodness. And then topping with a crouton and a good melted Gruyère cheese sends it deep into the universe of comfort food.

Ingredients for 10-12 Servings

4 medium onions, julienned

6 tablespoons salted butter

6 tablespoons all-purpose flour

¾ cup (12 ounces) warm beef stock

¾ cup (12 ounces) warm chicken stock (Substitute vegetable stock for a vegetarian version.)

12 ounces light beer, room temperature

1 quart heavy whipping cream, room temperature

Mary’s Magic Seasoning Salt (see page 10) or salt and pepper, to taste

Garlic croutons (see recipe below)

Grated Gruyère cheese to liking

Preparation

Melt butter in a large Dutch oven over medium heat; add onions and sauté until caramelized to golden brown. This can take up to 30 minutes or more, depending on the sugar content of the onions.

Slowly sprinkle and stir in the flour to coat the onions fully.

Add stocks and beer, one at a time, stirring continuously to incorporate with the onion and flour mixture.

Bring to a gentle simmer.

Add the cream. Bring to a simmer; season to taste.

Portion into oven-proof bowls; top with a garlic crouton and grated Gruyère.

Bake until bubbly.

Ingredients for Garlic Croutons

Unbaked French baguette, 12 inches or so

1 cup olive oil

6 chopped garlic cloves

Preparation for Garlic Croutons

Heat oven to 350 degrees.

Slice bread on the diagonal into ½-inch pieces.

Mix garlic and oil together and toss with the bread.

Bake in a single layer until golden.