3 TBPS bacon drippings
4 lg sweet onions, chopped
1 clove garlic, mashed
1/2 tea salt
2 TBSP flour
1/8 tea pepper
parsley sprig
pinch of thyme
1 qt chicken stock or beef stock
1 cut dry white wine
french bread
1 cup grated mixed cheeses (greuyere, mozzarella, sharp, parmesan)
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In a large saucepan, melt bacon fat. Add onions and cook over low heat until soft. Add garlic, salt, flour and pepper and continue the slow cooking with occasional stirring until golden brown.
Do not burn. Add parsley and thyme plus chicken stock and winte. Simmer about 45 minutes. Toast thick slices of french bread, butter generously. Spoon soft soup into individual soup bowls (ovenproof), top with bread slice and generous amount of cheese.
Broil until browned. Serve.
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Maple Springs Farm Cookbook
