Onion Soup

== Description ==
This onion soup has a thin coating of good cheese rather than the more common gobs of mozzarella or Cheddar. It's light but incredibly deep in flavor.
* Contributed by Catsrecipes Y-Group
* Cookbook: How to Cook Everything
* Typed by: Susan alexanderjamesmom@gmail.com
* Makes 4 servings
* Time: about 1 hour
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== ingredients ==
* 4 tbsp (½ stick) butter
* 4 large onions, thinly sliced (about 6 cups)
* 5 cups beef or chicken stock, preferably warmed
* 2 or 3 sprigs fresh thyme or pinch dried thyme
* 2 or 3 sprigs fresh parsley
* salt and freshly ground black pepper to taste
* 2 tbsp cognac (optional)
* 4 croutons, made with bread slices and butter
* 1 cup freshly grated Parmesan cheese
== Directions ==
# Melt the butter in a large, deep saucepan or casserole over medium heat.
# Add the onions and cook, stirring occasionally, until very soft and beginning to brown, 30 to 45 minutes.
# Add the stock, turn the heat to medium-high and bring just about to a boil.
# Turn down the heat so that the mixture sends up a few bubbles at a time.
# Add the seasoning herbs, salt, pepper, and cognac and cook for 15 minutes.
# Preheat the oven to 400°F.
# Fish out the parsley and thyme sprigs, if any (you may prepare the soup in advance up to this point; cover and refrigerate for up to 2 days, then reheat before proceeding).
# Place a crouton in each of four ovenproof bowls.
# Add a portion of soup and top with cheese.
# Place the bowls in a roasting pan or on a sturdy baking sheet and bake for 10 minutes, or until the cheese melts.
# Serve immediately.
Category:Cathy's Recipes
Category:Onion Soup Recipes
Category:Cognac Recipes
Category:Parmesan cheese Recipes