A few weeks ago we decided to make French Onion Soup. So Carlo pulled out this book from his collection:
It is called The Balthazar Cookbook.” Balthazar is a French brasserie in New York City run by Keith McNally, Riad Nasr and Lee Hanson. Therefore it must have the perfect onion soup recipe.
First we caramelized the onions:
Then added thyme, bay leaf, garlic, stock and wine.
A long time ago Carlo bought this little soup dishes. We never use them, except for French Onion soup. So, into the bottom goes stale or dried bread, then ladle the soup in and top with cheese. We used Havarti, not Gruyere.
I could eat this everyday.