Love Hate Relationship

In preparation for my cook tech test on Thursday I spent several hours dicing onions on Wednesday night. Half of the time they corporated with me (which is when I loved them) and half the time they did not (which is when I hated them). After completing my 8th onion I was unsure if I was crying because my dices were not all uniform (1/4th inch by 1/4th inch) or if it was from an onion enzyme wafted up my nose. I still don't know. What I did know is that I needed to find something to do with all these sliced and diced onions. Their versatility left me with too many options. Roast, saute, caramelize, on a tart, in a soup,in a chutney...the possibilities were endless.
After much contemplation I decided on an onion soup. The hate I was feeling towards onions subsided after a bowl this soup.
I caramelized my onions for this recipe. If you do not have time or the patience to do this, you don't have to. BUT I highly recommend that you find the patience to do so. It is worth it.
Onions are naturally sweet, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, resulting in an intense and wonderful flavorful.

FRENCH ONION SOUP
INGREDIENTS:
- 2 tbs coconut oil or butter
- 4 large Spanish onions, sliced thin
-6 cups Sweet Root Vegetable Stock
- 6 tablespoons shoyu
- 2 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tablespoon mirin
- sea salt
- black pepper

DIRECTIONS:
- Melt the coconut oil (or butter) in a large stockpot over medium-high heat.
-Add the slice onions, stir to coat the onions thoroughly with butter.
-Cook until the onions are reduced and syrupy, stirring frequently, 30 to 35 minutes.
-Adjust heat to ensure that onions are caramelizing, not burning.
- Stir in the stock, shoyu, parsley, thyme and bay leaf, scraping the pot bottom with a wooden spoon to loosen the browned bits and bring to a simmer.
-Simmer for 20 minutes, to blend the flavors.
-Remove and discard the herbs (parsley, thyme and bay leaf).
-Stir in the mirin and adjust the seasonings with salt and pepper.
recipe by: Jenny Matthau

CHEESE TOASTS (optional)
INGREDIENTS:
-1 whole wheat baguette, cut on the bias into 3/4″ thick slices (1 slice per bowl)
-Gruyere Cheese
DIRECTIONS:
-Turn broiler on high
-Set oven-safe bowls on a baking sheet.
-Fill each dish with soup. Top each with a baguette slice and cover with a single layer of Gruyere Cheese.
-Broil until well browned and bubbly, about 10 minutes.
-Cool for 5 minutes and serve.

After finishing a bowl of this soup I was thankful for my cook tech test. Without it I would not have had a fridge full of sliced onions and therefor would not have made this soup.