Wicked good onion soup w/ bread:
For the bread:
This is the 6-3-3-13
Five Minutes Per Day bread, with the following substitutions:
1/3 regular flour substituted with stone-ground whole wheat
1 cup regular flour substituted with rolled oats
Add 3 tbsp. fresh chopped rosemary
For the soup:
2 large white onions, sliced
1/4 c. butter
1/4 c. olive oil
*cook these together in a soup pot until onions begin to caramelize
2-3 c. homemade stock, either beef or chicken. I used venison stock reduction from a venison roast we had.
1/2 bottle dry-ish white wine, the drinkable kind
couple of bay leaves
*add these to the cooked onions and simmer 20 minutes
1 tsp. salt
2 tsp. thyme
pepper to taste
*add these to the soup and simmer 5 minutes
Now, I usually make my 5 minute bread as rolls instead of a loaf. In which case, you put half a roll (sliced crosswise) in each bowl, pour 1 generous cup of soup over top, and melt some good cheese on top of that--the roll will be sufficiently crusty to stand up to soup. If you were doing a loaf you may wish to toast a slice before drowning it in soup. I'm using Grafton 1-year cheddar for the cheese because that is what I have, but really I'd prefer something like a Gruyere for this.
Add a salad from indoor greens on the side, a cobbler from frozen fruit for dessert, and dinner is ready in about 40 minutes. The key is really good stock, if you use the canned sort you'll end up with edible but not awesome soup.
