Friday kid's cooking class--french onion potato cheese soup and homemade wheat thins

Ingredients

• 2 large yellow onions, sliced thin
• 4 medium potatoes, peeled and cubed
• 2 large shallots, peeled and sliced thin
• 2 tablepsoons butter or olive oil
• 3/4 cup flour
• 9 cups good beef broth or stock
• 1 teaspoon each: thyme, dill
• 1/2 teaspoon each: celery seed, fresh ground black pepper
• zest of 1 lemon, micro grated
• 8 ounces. cream cheese soft and chunked
• 4 ouncessharp cheddar, shredded
• 2 ouncesparmesan or asiago cheese, shredded
• 1/2 cup crumbled blue cheese
• 1/4 cup fresh chopped Italian flat leaf parsley

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Preparation

• In a 2 gallon heavy pot melt butter over medium heat and add the onion and shallots. Slowly cook until very dark brown but not burned.
• Add a little broth and scrape the pan clean. Simmer until broth is evaporated and onion begins again to stick to the pan and get dark.
• Add a little more broth and scrape pan again. Add the potatoes. This little doll worked very hard to cut all the potatoes.
• In a separate container, whisk the flour into the remaining beef broth. Pour the beef broth into pot with the onion and potato. Your onions should be very dark colored.
  
• Stir in the seasoning: thyme, dill, celery seed, pepper and zest. Simmer this 15-20 minutes until the mixture thickens and no starchiness is detected when tasted.

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