simple onion soup with thyme, black pepper, and smoked gouda

When I noticed the sprouting onion in the onion basket this morning, I happily stirred up a batch of Craig Claibourne-inspired quick onion soup ( and no, I didn't use the sprouting onion, which can often be bitter). When Craig had been placed on a low-fat diet toward the end of his life, he published a recipe for a quick, lemony onion soup that instantly became a favorite of mine. I lost the recipe, but managed to make a similar soup that is perfect for these snowy, cold days. While I do use a little butter, it's in moderation, as is the melty cheese&crouton topping. Please note that the onions are cooked in two batches - one is sauteed until very soft, the other batch is added toward the end of the soup making, which is more al dente; a nice combination.

Makes about 3 servings

~

4 medium-large onions, peeled and sliced

2 T. unsalted butter

4 cups beef stock

1/4 t. coarsely ground pepper

1 t. dried thyme

pinch or two of kosher salt

1 1/2 T. fresh lemon juice

Melt the butter in a skillet, then add HALF the onions to the butter, and stir well. Saute for approximately 15 minutes, or until golden.

Heat the four cups of beef stock in a saucepan and add the sauteed onions to the hot stock. Deglaze the onion skillet with a tablespoon or two of the stock, then add to the saucepan as well.

Add the pepper, thyme and salt to the stock and onions and simmer for 20 minutes.

Add the lemon juice and the rest of the onions to the stock. Simmer another 20 minutes, then ladle into heat-proof bowls. Top each bowl with toasted croutons and a tablespoon or two of the cheeses. Place under a broiler until the cheese melts and serve immediately.

for the croutons:

1 T. olive oil

about a cup of bread cubes, cut in 1/2 " squares

Heat the olive oil in a skillet, and toss in the bread cubes. Saute and stir until bread cubes are crunchy and browned.

For the cheese topping:

4 T. grated mozzarella

2 T. grated smoked gouda

Enjoy your day!