SOUP DU JOUR......

SOUPE A L'OIGNON

4 LARGE, WHITE ONIONS AND 1 RED ONION PEELED AND SLICE THINLY, ABOUT 1/4 TEASPOON SUGAR. ADD THESE, WITH A
EVOO AND A LITTLE BUTTER TO SAUTE PAN AND COOK UNTIL CARAMELIZED. THIS PROCESS WILL TAKE 20 TO 30 MINUTES.

CRUSH 1 - 2 CLOVES OF GARLIC AND ADD TO MIXTURE ALONG
WITH 1/2 TO 3/4 CUPS OF WHITE (OR EVEN
RED WINE IF THAT'S ALL YOU HAVE), 5 CUPS OF CHICKEN OR BEEF STOCK AND SIMMER FOR A COUPLE OF
MINUTES.

ADD A BAY LEAF (WHOLE) AND A PINCH OF THYME, COVER AND
SIMMER ABOUT 30 MINUTES. SEASON
WITH S & P TO TASTE AS YOU WAIT FOR THE SIMMERING TO BEGIN.

TOSS THE BAY LEAF. LADLE INTO INDIVIDUAL OVEN PROOF

CROCKS, ADD A "CHUNK" OF LA BAGUETTE AND GRUYERE CHEESE.
PLACE UNDER THE BROILER TILL CHEESES BUBBLES.

SERVE WITH YOUR WINE OF CHOICE.

à BRAS OUVERTS, Mme LILY...

REMEMBER WHAT I SAID BEFORE, I DON'T MEASURE SO YOU MAY WANT TO ADJUST THESE MEASUREMENTS TO YOUR TASTE A LITTLE BIT.