Onion Soup the Equinox

Bonnie M. Brewer Charlottesville, Virginia 2 pounds onions (about 8 mediums), sliced 1 stick (1/2 cup) unsalted butter 3/4 cup all-purpose flour 2 cups dry white wine 4 cups low-salt chicken broth 4 cups low-salt beef broth 1/2 cup medium-dry Sherry 6 to 8 6-inch firm round bread loaves (each about 6 ounces) 1 egg, lightly beaten 3 1/2 cups shredded Cheddar cheese (about 10 ounces) 3 1/2 cups shredded Swiss cheese (about 10 ounces) BOUQUET GARNI: 5 fresh thyme sprigs 2 bay leaves 1/2 teaspoonblack peppercorns, tied together in a cheesecloth bag In a 6-quart heavy kettle cook onions in butter over moderate heat, stirringoccasionally, until softened and golden, about 30 minutes. Stir in flour and cookmixture over moderately low heat, stirring, about 2 minutes. Add wine and brothsin a stream, stirring constantly, and add bouquet garni. Bring soup to a boil, stirring, and simmer about 30 minutes, or until onions arevery tender. Discard bouquet garni and add Sherry and salt and pepper totaste. Preheat oven to 350 deg. F. Slice off top quarters of loaves and remove bread in pieces from center of loaves,forming 1/2-inch-thick hollow bowls (reserving bread tops and pieces for anotheruse). Brush insides of loaves with egg. Bake loaves on a baking sheet in middle ofoven 10 minutes and cool on baking sheet. Preheat broiler. In a small bowl combine cheeses. Ladle hot soup into loaves and divide cheesemixture among loaves. Broil loaves on baking sheet about 5 inches from heat untilcheese is melted and golden. Serves 6 to 8 Gourmet February 1995 You Asked For It Posted to MC-Recipe Digest V1 #298 Date: Tue, 12 Nov 1996 15:59:42 -0500 From: zoneten@macomb.com