French Onion Soup: step 1

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coated with onion-cutting tears

red onion

white onion

yellow onion

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2T unsalted butter
5 medium red onions (or 3lbs multicultural onions), sliced thin
salt
6c low-sodium chicken broth
1¾c low-sodium beef broth
1/4c dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1T balsamic vinegar
ground black pepper

Melt the butter in a large pot over medium-high heat. Add the sliced onions and
¾t salt and stir to coat the onions. The onions will almost fall out of your pot and appear to be way too many onions for any human consumption. Worry about not having enough broth or enough patience to eat a ton of soup for weeks. Do not fear: they will reduce down wonderfully.

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Taken with a Canon EOS Digital Rebel XTi.
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Taken on September 9, 2007

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French Onion Soup: step 1

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French Onion Soup (Set)

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