Recipe-Onion Soup San Remo

[Guest guest]

Onion Soup San RemoSo named because it's basically French but mine was just over the Italian border. I used leftover Hoop Soup as the base. It's a chewy and gooey and filling soup that I used to love to order similar traditional onion soup at French Restaurants1 large onion sliced thin (a  "V" or mandolin  slicer is handy for this)1 lump of butter ( 1/2 tablespoon)2 fresh basil leaves, slivereddried oregano, salt and pepper1 tablespoon grated Italian Parmesan cheesetablespoon white wine or grape juice1 teaspoon capersa few sun dried tomatoes1 teaspoon tomato juice3 slices Emmenthal or Jarslberg cheese1 1/2 c cups beef stock or Hoop SoupHeat a skillet to medium ( 300 for an electric skillet) and add butter. Add onions in layers, salting each layer and cook over med heat-low heat  without stirring 15 minutes until onions sweat but remain clear.  Turn up the heat and continue to cook until the onions get very brown, stirring constantly so they do not burn.Meanwhile, preheat oven to 350. Place a piece of parchment paper on a cookie sheet and arrange the cheese slices until they touch. Add capers, sun dried tomatoes, and tomato juice juice. Bake 15 minutes or until cheese bubbles.  Remove and cool slightly.Heat the soup stock, add the wine and the onions. Peel the cheese off the paper and add. Top with the grated Parmesan and some freshly ground black pepper.Serve in an oven proof dish and finish by putting the whole thing under the broiler for a minute or two. Carol F.Celiac, MCS, Latex Allergy, EMSSCD 7 years