While the soup is simmering away, let's do some exercise! Consider putting on some music and dancing or doing some strength training exercises. Enjoy the way the smell of the onions penetrate your home.
- 1 medium sweet onion, thinly sliced
- 3 Tablespoons unsalted butter
- 2 Tablespoons flour
- 2 quarts chicken stock
- 2 Tablespoons (about) Emmenthal or Swiss cheese per person
- 1 baguette toast round per person
In A Skillet
- Sauté onion in butter over a gentle medium flame until it softens (a good 15 minutes). Sprinkle in 2 tablespoons of flour and stir for another 2 minutes.
- Add in chicken stock. Bring to a boil, and then simmer with the lid on. Allow this mixture a chummy sort of bubbling for another 40 minutes.
By the WayAs in other matters of the skillet, time and flavor trade off. Leave the onions on medium heat and let them slowly sauté, to mellow the floury taste. Likewise, after the stock goes in, allow the soup its full 40 minute covered cook time. You’ll appreciate the results in the end.
Ready the Remaining Parts
- As the soup comes along, grate the cheese, and then toast the bread (baguettes, not surprisingly, work best for this).
- Simply ladle the broth into oven-safe bowls, top with the toast, and sprinkle with enough cheese to just cover the bread. Broil until the cheese wants to be golden and the soup bubbles up the side of the dish.
Play With Your Food!There’s a lot you can do with this soup. Throw in some sliced mushrooms, or even the chicken meat, just after the flour addition. The smokiness of the mushroom and the heartiness of the chicken are truly delicious and make this soup its own meal.