Wishing everyone a great 2014. (Hope PEACE will prevail)
We did not have the spectacular fireworks that Dubai exhibited this year; (from what I hear, it was a Guiness World record) Nevertheless, it was joyful and peaceful; a bit irksome was hearing the firing of blank cartridges nearby, despite an official governmental warning against doing so…(hard to change ingrained habits I guess)
After the indulgences of the holidays, this soup is an easy one to put together, especially if you’ve got some bones laying around and a bottle of white wine to use up.
INGREDIENTS: 4 to 6 servings
- 1 lb lamb or beef bones or 3 cups of hearty beef bouillon
- 2 lbs onions, sliced
- 1/2 cup vegetable oil or butter
- 1/3 cup flour
- salt, to taste
- 1/2 tsp black pepper
- 1 cup white wine
- 2 cups shredded cheese such as Swiss or Cheddar or Mozzarella
- 1/2 loaf baguette-style bread or country-style bread
1. A couple of hours ahead: Make a good meat bouillon by browing the bones then adding 4 cups of tap water and simmering it slowly for a good hour or longer; add aromatics if you have some, a few peppercorns, a bay leaf, a sprig of thyme or a carrot. After one good hour and while the bouillon is simmering, heat the oil in a large pot, fry the onions till browned and caramelized (adding a teaspoon of sugar can speed this operation a bit).
2. Sprinkle the flour on the onions and cook it for a couple of minutes by stirring the onions and flour with a wooden spoon. Add the wine and the strained meat bouillon; add salt and pepper and let the soup simmer gently for 30 to 40 minutes until thickened; taste and adjust seasoning.
3. When almost ready to serve, toast the bread cut into slices; ladle the soup into bowls and place on top a large piece of toast and some cheese; microwave for a minute or two until the cheese melts; serve immediately.