French onion, an old classic.

French onion soup is so awesome. I had a great bowl last weekend in Santa Fe at that adorable little French cafe at the La Fonda, and have been a bit obsessed with the stuff since (I blame the hormones). I ate an entire pot - about 2 quarts - yesterday all by myself. It did take me most of the day, but I ate it and it was delicious. And even today, I still want more. So while my onions saute, I've decided to post my own simple recipe for this delicious and easy classic. The difference in quantity between the butter and the margarine is due to the water content that makes margarine spreadable, and for a rich broth extra boullion is used. Most of the ingredients are already in your kitchen, and old baguette makes the perfect garnish, as it will be rock-hard, perfect for sponging up delicious broth without turning to starchy mush.

Great easy dish for a cold day or great homemade lunch without having to run to the grocery store. This soup needs no sandwich accompaniment, and is hearty and filling as-is.

Note: I don't recommend using oil instead of butter or margarine. The butter greatly affects the rich taste of the soup, and would be drastically changed if using oil instead. If you're concerned about cholesterol, use a good quality margarine instead. Also, don't try reducing the amount of fat. The onions will be dry, burn easier, and will not become as soft. It's fatty, yes, and it's just one of those dishes that needs to be that way.

Classic French Onion Soup

2 average-sized yellow onions (about 2 1/2 inches in diameter)
1/2 c margarine or 1/3 c salted butter
6 cups hot water
7 1/2 t beef boullion granules (or 7 1/2 cubes or sachets)
sliced 3 day-old baguette
sliced Emmenthal, Jarlsberg, or other Swiss cheese

Slice onions no more than 1/4 inch thick (a mandoline makes quick work of it); melt butter in a very large saucepan and add onions. Saute on low heat for about half an hour, stirring every 5 minutes. Onions will be very limp, slightly browned, and have no crunch left when done. Add water and boullion; bring to a simmer and remove from heat. Serve into bowls, top with baguette slices (about 3 per bowl) and sliced cheese, enough to generously cover baguette. Broil or microwave bowls (make sure your dishes are oven safe if broiling) until cheese is melted. Serve, and don't forget to warn diners to be careful of very hot dishes!

Note for celiacs: substitute gluten-free baguette and make sure the boullion is gluten-free. If you cannot eat dairy use a non-dairy margarine, but I do not recommend non-dairy cheese. Instead skip the cheese and turn your baguette into buttery toasted croutons instead.