Tea and Poetry: French Onion Soup

Ode to the Onion
Pablo Neruda
Endowed with abundance,
you break
your fresh globe
in sizzling marriage
with the stew pot;
when you touch hot oil,
crystal slivers become
curled feathers of gold.

1 ½ cups thinly sliced onions
3 tablespoons butter
6 cups beef broth
½ teaspoon freshly ground pepper
6 slices toasted French bread
1 cup mixed grated Parmesan and Gruyère cheese

Sauté onions in butter until very well browned but not scorched. Add beef broth and pepper. Cover and cook over low heat 30 minutes.

Ladle soup into 6 soup bowls and top each with the French bread. Sprinkle the cheese over the toast.

Heat in a 275º oven about 5 minutes or until the cheese is melted.