Let’s make a good onion soup. First, the onions: In stores you’re going to find four main varieties: red, yellow, white and green. I almost never cook red onions, reserving them for salads and toppings, but you’ll find me using all others liberally. A word about yellow onions, however; nowadays they are almost always sweet. Not all of them are as cloyingly sweet as the Vidalia, which has been beatified by zealous regional journalists who equate eating a Vidalia onion sandwich at the office for lunch with that of hunkering down around the `fahr’ with a mason ‘jahr’ of `shahn’ listening to the dawgs tree a coon, an experience just rife with Southern machismo, derring-do and chauvinism, but yellow onions smother the flavor of an honest onion soup.
So mince six medium-size white onions. In a large skillet, melt 1/2 cup of butter. Heat to medium and add two cloves minced garlic to brown. Then add your onions, cook down, then add about six cups of beef stock and a cup of dried onions. Reduce heat to simmer and cook uncovered (what a wonderful smell this makes, too) until the onions are soft and clear. Add salt, pepper and thyme to taste; some like rosemary. A slash of sherry at the last minute is a nice touch. Serve piping hot with good crusty bread.