French Onion Soup (Les Halles in Paris)

4 lg onions

2 tbsp butter

2 tbsp all-purpose flour

4 c water

2 vegetable bouillon cubes

1 bouquet garni (1 parsley sprig, 1 thyme sprig, 1 bay leaf)

1/2 tsp salt

dash ground pepper

2/3 c white wine

4 slices french bread

3/4 c grated Cheddar or Jarlsberg cheese

1. Peel and slice onions. In a skillet, saute onions in butter over low heat until soft and lightly brown. Sprinkle with flour. Add water, stirring. Crumble bouillon cubes and add to pan.

2. Add bouquet garni, salt and pepper. Bring to a boil. Cover. Cook for about 20 minutes. Add white wine to soup.

3. Transfer soup to individual oven-proof bowls or an oven-proof large bowl.

4. Place sliced bread on top. Sprinkle generously with grated cheese. Heat at 450 F. for about 10 minutes until cheese melts and turns golden brown.

Tomato Basil Soup

2tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 can(28oz) crushed tomatoes
2 c. tomato juice
2-3 tsp sugar
1 bay leaf
sea salt to taste
freshly ground pepper (or freshly ground white pepper)
2 c. half & half (or milk)
1/4 c. chopped fresh basil
2 tbsp chopped fresh Italian parsley
(Nutmeg can be added also)

In a heavy soup pot, heat the olive oil over medium heat & saute the onion & garlic lightly for 4-5 minutes. Add in the canned tomatoes,tomato juice, sugar, bay leaf, sea salt, and pepper. Stir together & bring to a high simmer. Reduce heat & simmer for 20 minutes. Slowly stir in half & half, herbs, and if you like a pinch of nutmeg. Gently heat through, without boiling. Serve piping hot with some warm cornbread or focaccia.

Serves 4