This soup should be called Connecticut Onion Soup, because I source almost every ingredient right here in this state, grown by local farmers. Top the soup with Garlic Croutons.
4tablespoonsorganic butter, sliced into a few pats
6 large yellow onions (about 3pounds), cut in half and then sliced into thin ribs
5 large clovesgarlic, coarsely chopped
1 large bay leaf or 2 small leaves
1cup chopped organic Italian flat-leaf parsley
Sea salt and pepper
½cuporganic unbleached all-purpose flour
4cups organic 2 percent milk
¾cup grated organic Parmesan cheese
4ouncesorganic swiss cheese, coarsely grated, about 1cup
Melt the butter in a heavy pot. Add the onions, garlic, bay leaf, parsley, and alittle sea salt and pepper. Cover and cook over a low-medium heat for about 30 minutes, stirring occasionally until the onions are very soft but not brown.
Sprinkle the flour evenly over the onions, stirring well to combine. Raise the heat to medium and continue cooking, stirring frequently (you are making a roux), for about 3 minutes, until the mixture is blended and there is no visible uncooked flour remaining.
Stir in the water, milk, and nutmeg. Continue cooking, stirring frequently, for about 15 minutes, until the soup is slightly thickened and close to a simmer. Tiny bubbles will begin to form around the edges of the soup. Stir in the Parmesan and swiss cheeses and stir to combine for about a minute, until the cheeses have melted into the soup. Taste for seasonings.