Cool nights are on their way, nudging us with a bit of urgency to get in the fall harvest.  When we get home with the sun already set and the temperature dropping we almost instinctively think of making SOUP! This week use the rich yellow onions in your share to make a classic French Onion Soup.  With a side of toast broiled with melted cheddar (or classically, gruyere) you can let the entire piece soak up the soup's brothy flavor. 

 We harvested one of our best onion crops ever at JSF this fall and we're busy curing and cleaning them for a long winter's worth of cooking!

We harvested one of our best onion crops ever at JSF this fall and we're busy curing and cleaning them for a long winter's worth of cooking!

Recipe:

4 oz of butter (feel free to reduce this)
3 to 4 Yellow Onions
1 Head of Garlic
2 (or more) Sprigs of Thyme, Oregano, Tarragon, Bay Leaves, or Rosemary
1 tsp Flour (optional)
1 Pint Beef Broth
1 Pint Water
1 cup Red Wine
Salt and Pepper
1 Loaf of Bread
4 Slices of Cheese (Works great with Sweet Rowen cheddar)

Melt the butter in a the bottom of a large pot and add the chopped onions and garlic and a dash of salt. Add your herbs in a neat bundle, as you will be removing them later. Cook on low, covered, for 30 minutes until the onions are transluscent but not burnt. Remove the herbs. Add a teaspoon of flour and stir well, so there are no clumps.

Add your broth, water, wine, and allow to cook for 20 minutes.

This is a great chance to cover slices of bread with cheese, and toast them in a toaster oven or broil them in your oven.

When everything is ready, put the bread at the bottom of the bowl, and ladle the soup on top. Enjoy!

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