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French Onion Soup

Magical.Palate's picture
Ingredients
  Dry toasted french bread 4
  Butter/Margarine 2 Tablespoon
  Olive oil/Salad oil 1 Tablespoon
  Yellow onions 6 Large, thinly sliced
  All purpose flour 1 Tablespoon
  Regular strength beef broth 43 1⁄2 Ounce (Three 14 1/2 Ounce Each Cans)
  Dry red wine 1⁄3 Cup (5.33 tbs)
  Water 1 Cup (16 tbs)
  Shredded swiss cheese 4 Ounce (1 Cup)
  Grated parmesan cheese 1⁄4 Cup (4 tbs), grated
  Salt To Taste
  Pepper To Taste
Directions

Prepare dry-toasted French bread.
Then heat butter and oil in a 4-quart pan over medium-low heat, add onions, and cook, stirring occasionally, until soft and caramel-colored but not browned (30 to 40 minutes).
Stir in flour and cook for 2 minutes to brown lightly.
Pour in about 1 cup of the broth, stirring to blend flour and broth.
Add remaining broth, water, and wine.
Bring to a boil; cover, reduce heat, and simmer for 30 minutes.
Season to taste with salt and pepper.
Ladle hot soup into six 1 1/2 to 2-cup ovenproof soup bowls.
Float a piece of dry-toasted French bread on top and sprinkle with Swiss and Parmesan cheeses.
Place bowls in a 425° oven for 10 minutes; then broil about 4 inches from heat until cheese is lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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