• 2 Ratings

There may be no better companion on a cold winter day thanthis comforting soup. The flavor depends on rich beef stock, so try making your own, or use best-quality store-bought stock. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.




  • Heat oil in a skillet over mediumheat. Cook onions untilsoft and translucent, about 8 minutes.Reduce heat to low. Addthyme, and cook, stirring occasionally,until onions are deepgolden brown, 35 to 40 minutes.Season with salt and pepper.

  • Preheat broiler with rack about6 inches from heat source.Bring beef stock to a boil. Addcarrots and turnips. Reduceheat, and simmer, covered, untilvegetables are almost tender,about 5 minutes.

  • Divide vegetables evenlyamong 4 ovenproof bowls usinga slotted spoon. Divide onionsamong bowls. Add 1 bay leaf toeach. Set bowls on a rimmedbaking sheet. Divide hot stockamong bowls.

  • Top each with 1 slice of bread,then 2 slices of cheese. Broiluntil cheese is golden and bubbling,about 5 minutes. Transferto 4 serving bowls if desired.


2 Ratings
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