Speaking of France...

I recently made a batch of French onion soup, and after countless failed attempts in the past, it turned out pretty good this time, in my opinion. The key is to let the onions get well-caramelized. No short-cutting it. Good stock helps immensely, too.

Recipe for French Onion Soup:

• One large (or two medium) yellow onions, sliced into rings, and then the rings cut in half
• 1 tbsp butter
• 3 cups of homemade veal stock, or quality store-bought beef/veal stock
• 1/2 cup of dry white wine
• Roux made from 2 tbsp butter and 2 tbsp flour
• Salt and cracked black pepper
• Slices of French baguette and generous grated Gruyère cheese for topping

In a medium saucepan, sauté the onion in the butter over medium-low heat. Stir occasionally, and cook for about 40 minutes until the onions are soft, smaller, and golden brown in color. Season with salt and pepper and stir a few more times. Add the wine first and stir, then add the stock and bring to a simmer. Whisk in the roux to thicken the soup slightly. Meanwhile, heat the broiler. Ladle the soup into oven-proof bowls, and top with a crusty baguette slice. Sprinkle a handful of cheese over each, and place in the oven until the cheese is melted, bubby, and starting to get brown.