French Onion Soup

Ingredients:

• 4 tablespoons unsalted butter
• 2 pounds white onions, sliced 1/4-inch into half circles
• 1 teaspoon vinegar
• 1 teaspoon soya sauce
• 1 tablespoons all-purpose flour
• 3 cups vegetable stock
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 small French baguette, sliced crosswise into 1/2-inch pieces
• ½ cup grated cheese

Method:

1.      Melt butter in a large heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.

2.      Sprinkle flour over onions, and stir to coat. Add stock, soya sauce and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavours to combine. Season with salt, vinegar and pepper to taste.

3.      Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

Tip: if your vegetable stock has salt then do not add salt again.
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