It’s Goldfarb’s turn with the spring cold so decided to have another soup and salad night.  Made this very flavorful onion soup which I adapted from Ross Dobson’s Market Vegetable cookbook.  Paired with a bib lettuce salad of tomatoes, avocados and vinaigrette we were both completely stuffed after dinner.  Never let anyone tell you soup can’t be a meal!

Onion Soup w/Gruyère Toasts
serves 4

3 tbsp. unsalted butter
1 ½ lbs. sweet onions, thinly sliced
1 ½ lbs. yellow onions, thinly sliced
4 cloves of garlic, thinly sliced
5 cups vegetable stock
1 ½ cups hard cider
3 sprigs fresh thyme
2 tsp. salt
¼ tsp. white pepper
2 egg yolks
4-8 slices of baguette
6 oz.  Gruyère cheese, thinly sliced

In a thick-bottom soup pot, melt the butter of over medium heat.  Add the onions and garlic; cook for 20 minutes stirring often so the onions softened but don’t brown or burn.  Add the stock, cider and thyme.  Bring to a boil then reduce heat to low.  Cook for 40 minutes stirring occasionally.  Remove from heat and slowly whisk in the egg yolks.  Cover and keep warm.

Preheat your broiler to high.  Toast bread on one side until light golden brown. Flip, place cheese on top and return to broiler.  Cook until the cheese is golden brown and bubbling.  Remove from oven.  Ladle soup into bowls and top with the toasts.