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| French Onion Soup |
Ingredients
900 g onions (thinly sliced)
4 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon salt
3 tablespoons flour
4 pt beef stock (fresh or canned)
12 slices French bread (1" thick)
2/3 tablespoon olive oil
1 clove garlic (cut)
1 glass imported swiss (or combination of Jack & Parmesan-freshly grated)
Cooking Instructions
First in a heavy five qt saucepan, melt the butter with the oil over a moderate heat. Stir in the onions and salt and cook uncovered over low heat, stirring occasionally for half an hour, optional until the onions are a rich golden brown. Sprinkle flour over onions and cook, stirring, for three minutes. Remove the pan from the heat. In a separate saucepan, bring the stock to a simmer, later stir the hot stock into the onions. Return the soup to low heat and simmer, partially covered, for another half an hour, occasionally skimming off the fat. Taste for seasoning and add salt and pepper as needed. Crotes; While the soup simmers, make the crotes. Preheat the oven to 160 C. Spread the slices of bread in one layer on a baking sheet and bake for fifteen minutes. With a pastry brush, lightly coat both sides of each slice with olice oil. Later turn the slices. To serve; place the crotes in a large tureen optional individual soup bowls and ladle the soup over them. Pass the grated cheese seperately.
Alternative: To make onion soup gratine, preheat the oven to 190 C. Ladle the soup into an ovenproof tureen optional individual soup bowls, top with crotes, and spread the grated cheese on top. Sprinkle the cheese with a little melted butter. Bake. Enjoy
Recipe From French Cuisine
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