Vermont Onion Soup

For Soup: Melt butter in a saucepan. Saute the onions until they are lightly colored (adding just a pinch of salt will bring out the moisture in the onions and prevent the onions from burning).

Stir in the flour, and continue to cook until the onion mixture has turned a dark golden brown.

Add the stock, cover the pan and simmer the soup for 30 minutes.

Pour soup into 4 bowls, place a slice of bread on top, with cheddar cheese

Place under a low broiler, just long enough for the cheese to melt and the bread to crisp. Serve warm.

To make turkey stock, remove most of meat fromleftover roasted turkey. Bring to a boil in a large soup pot with plenty of water to cover. Add a tablespoon of vinegar and enough salt to taste, turn down the heat, and simmer, covered for 2-3 hours or as time allows.