Winter this year in Northern California has been unusually wet. This, of course, has been a good thing, since the last few years have been dry and we can look forward to an abundant Spring. For now though, the rain and cold wind has a hibernating effect, which influences the food choices we make. Last week, during a break in the storms, we took the dog to the beach to watch the waves rock the coastline, but the day was made complete with the sweet/savory richness of a classic onion soup. Curtis has made this with both red wine and white wine, so it is up to you which you prefer. The white wine yields a lighter broth, in both color and flavor, while the red wine produces a rich, deep savory soup with a touch more sweetness.

The key to the proper flavor of this soup is the caramelization of the onions. Patience is needed to allow the onions to reach their proper golden color without burning.

for the Onion Soup
serves 6

3 large yellow onions, peeled and sliced lengthwise, evenly and thinly
1/4 cup unsalted butter
32 oz of chicken stock (you can substitute water)
1/2 bottle of dry red or white wine
sliced Gruyère cheese
sour baguette, sliced
sea salt
freshly ground pepper
grated nutmeg (optional)

Preheat the oven to 400˚. In a large saucepan, melt the butter with a splash of Canola oil, which will help keep the butter from browning and the onions from burning. Add the onions, and cook gently until they are soft and have a golden brown color. Add the wine and reduce to almost dry. Add the stock or water, salt and pepper to taste, and nutmeg, if desired. Bring to a boil and simmer for about 10 minutes, stirring occasionally. Place the baguette slices under the broiler to brown a bit and dry out. Pour the soup into 6 oven safe bowls. Place the sliced Gruyère onto the baguette slice and place it on top of the soup. Put the bowls into the oven and bake for about 15 minutes until the cheese is melted and begins to brown on top. Remove and garnish with chopped parsley or chives.