BY KAREN BOSSICK

We know it as French Onion Soup since it was introduced in the United States just as Americans were becoming interested in French cuisine.  The French themselves simply call it Onion Soup, or Soupe a P’oignon.

Whatever you know it as, it’s rich and hearty and a popular way to ward off the winter chill at Sun Valley Resort’s Warm Springs Lodge and Michel’s Christiania.

Michel’s Chef Laurent Loubot joins Eye on Sun Valley’s Marie Gallo on today’s Eye on Sun Valley to show viewers a quick way to make this tasty dish. And, fasten your seatbelt as national pride rises to the top along with the French baguettes and Comte cheese!

French Onion Soup, or Soupe a P’oignon

1 large onion

2 tablespoons butter

1 cup cooking wine or white wine

2 cups veal, beef or chicken stock

Salt and pepper to taste

Pinch of sugar

Bouquet garni composed of a few sprigs of rosemary, thyme, bay leaf and sage tied together

Crostini or toasted baguette slices

Cheese—Gruyere, Comte or other cheese of your choice

Chop large onion in half and slice each side. Drop butter into hot skillet and add onion slices as the butter sizzles. Sear the onion slices. Add a pinch of salt and pepper. Caramelize the onion slices, allowing them to turn brown as you stir for about 10 minutes.

Transfer to soup pot and add wine and stock. Add a pinch of sugar and bouquet garni—the herbs tied together. Cook for about 15 minutes. Top with crostini, or toasted baguettes, and gruyere, Comte or other cheese of your choice. Place soup under the broiler for a few minutes until cheese has melted.