As Joanne enters her 17th week of pregnancy, we wanted to continue on this Baby Bites feature. Last week Joanne's little guy was the size of an avocado, this week he has grown to the size of an onion! A perfect recipe highlighting the onion is the classic French onion soup, a fall staple for me. The recipe we are featuring is the best one I've found for French onion soup with a very delicious twist, pork. Anything that adds pork needs no reason, it is always a good idea. 
I had tried this soup at the restaurant Au Pie De Cochon in Montreal during our first fall living in Boston. Jason and I are big restaurant people, we visited this restaurant both nights during our stay in Montreal, so you know it most be good. It calls the usage of pork broth, which can be difficult to find, even though its become more and more popular with the rise of Ramen. You can always make it yourself using this recipe, or use a beef broth, more flavorful than chicken. I buy mine from the gourmet food shop, Fromaggio Kitchen. French Onion Soup.
taken from Au Pied De Cochon Cookbook
Ingredients
6 large yellow onions, thinly sliced
1/2 lb slab bacon, cut into 1 inch lardons
7 ounces (roughly 1.5 cups) Gruyere cheese, grated
7 ounces (roughly 1.5 cups) Emmenthal cheese, grated
1/4 cup unsalted butter
1/3 cup all-purpose flour
2/3 cup red beer (I use Guinness not really red but full body)
6 cups pork stock
2 branches rosemary
French Baguette cut into croutons
Salt and freshly ground pepper
Melt the butter in a large saucepan and caramelize the onions. Add the lardon and rosemary and continue cooking for 5 minutes. Sprinkle with flour and cook for 5 more minutes.
Add the beer and reduce by one half. Add the pork stock. Cook for approximately 30 minutes, stirring occasionally. Season to taste.
Pour the soup into (oven proof) bowls. Cover with the croutons and cheese, brown under a broiler
