French Onion Soup with Waffle Crouton - Recipe

     January is soup month, and few are so satisfying as French Onion Soup. The secret to great onion soup is choosing a good broth.  I use a broth that I make in my pressure cooker.  The pressure cooker is like a little time machine and allows you to produce a broth in 1/3 the normal cooking time, is extra dark, rich, and full of nutrients.  With such a broth you have a powerful base that makes a soup unlike any you have ever had.  I also put a comforting twist on the top by using a waffle crouton!  Take a waffle square, toast it in the toaster, cut to fit if necessary, then place it on the soup.  After sprinkling with cheese, I broil it in the oven until gooey and melted.

French Onion Soup with Waffle Crouton

(Yields 8 cups)

1/2 c. Butter
6 Onions sliced
5 Cloves Garlic peeled and chopped
1 handful Fresh Thyme or 1 tsp. Dried Thyme
1 sprig Fresh Rosemary or 1 tsp. Dried Rosemary
1 tsp. Coarse Celtic Sea Salt
2 T. Regular All Purpose Flour
1 c. Dry Riesling Wine
6 c. Pressure Cooker Chicken or Beef Broth
1 Bay Leaf
Freshly Grated Black Pepper and Celtic Sea Salt to taste
8 (4x4 inch) Waffle Squares Toasted
2 c. Grated Cheese of your choice (I like white cheddar or mozzarella)

Caramelized onions.

Melt the butter on medium heat in a large Dutch oven.  Add the onions, garlic, thyme, rosemary, and sea salt.  Fry stirring occasionally until brown and caramelized.  Stir in the flour.  Turn off the heat and stir in the wine.  Return heat to medium and add the broth and bay leaf.  Bring to a simmer, turn to low heat, cover, and cook for 1 hour stirring occasionally.   Salt and pepper to taste.  Ladel into broiler safe bowls.  Top each bowl with a toasted waffle square cut to fit and grated cheese.  Broil on high in the oven until the cheese melts.  This won't take long, so be attentive.

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Brought to a simmer.