Tyler's Ultimate Onion Soup

You know, Todd and I often resorted to this traditional "peasant food" back when we were both on starter salaries, and I have forgotten how much he loves it. It's really a soul-satisfying soup, especially when you have thick gruyere toasts soaking up about half a bowlful. August follows in his dad's footsteps, upending the bowl into his mouth when the spoon proved inefficient. It took a bit of convincing that the soggy bread in his bowl was cheese "toast," but soon he figured out that it tasted much better, and was easier to eat, than the crispy stuff.

Start with a couple of tablespoons of butter and 2 thinly sliced onions (I used 1 yellow, 1 vidalia, but I don't know if that makes a difference). Saute the onions over medium heat along with a chopped garlic clove, a bay leaf, a sprinkling of dried thyme (the recipe called for fresh, but I didn't have it), salt and pepper for almost half an hour, until the onions are soft and brown. Add 1/2 cup of wine and let it cook until it's gone. Then stir in a generous tablespoon of flour and cook on lowered heat for about 10 minutes to brown, but not burn, the flour. Add 4 cups stock (I used chicken, but the recipe calls for beef and I'm sure it would've made a lovelier-colored soup and maybe a better flavor - but this is peasant food, so I say use what you have). Simmer that for 10 minutes, then top with toasts (sliced baguette topped with shredded gruyere and popped in the toaster oven). The toasts get soggy so you can eat them with a spoon. Yum.