| French Onion Soup |
|
I don't think that french onion soup needs an
introduction. It is one of the best concoctions
known to mankind to enjoy on a cold winter day. Tips: To save yourself lots of tears, use the slicing attachment on your food processor to slice the onions. |
| Serves 6-8 |
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| Ingredients | Directions |
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Large sauce pan 4 Tbsp butter 2 Tbsp olive oil 2 Lbs onions thinly sliced 1 tsp salt 1 tsp sugar 1 clove mashed garlic |
Melt butter in large sauce pan. Add oil. Stir in onions, salt, sugar, and garlic. Cook uncovered on med-low, stirring occasionally for 20 to 30 minutes or until onions are golden brown. |
| 3 Tbsp flour | Sprinkle flour over onions and cook stirring for 2 to 3 minutes, remove from heat. Set onions aside. |
|
2 qt beef stock 1 cup dry white wine 3 Tbsp cognac |
Pour stock into the pan and heat until simmering. Add wine and cognac. Return onions to the pan. Simmer partially covered for 30-40 minutes. While the soup simmers make bread. |
| Preheat oven to 350F. | |
|
French bread Cookie sheet Olive oil |
Slice bread into 3/4 inch thick slices (you'll need a slice per bowl). Lightly brush both sides with olive oil. Place on cookie sheet. Put into preheated oven for 15 minutes. Turn slices over and back for another 15 minutes. |
|
6-8 oven proof bowls 1/4 Lb Gruyère cheese |
Shred the cheese. Ladle soup into bowls, top with bread and cheese. Bake for 20 minutes. Then set for a minute of 2 under preheated broiler. |