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French Onion Soup Au Gratin

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Ingredients
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Worcestershire sauce 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Butter/Margarine 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Yellow onions 2 Pound, sliced
  Paprika 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Freshly grated parmesan cheese 6 Tablespoon
  Dried thyme leaf 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  French bread slice 6
  Dry red wine 1⁄4 Cup (4 tbs)
  Shredded cheese 1 1⁄2 Cup (24 tbs) (Gruyere Or Swiss)
  Concentrated beef broth 31 1⁄2 Ounce (Three 10 1/2 Ounce Cans)
  Canned regular strength chicken broth 14 1⁄2 Ounce (1 Can)
Directions

Combine 1/3 cup butter or margarine and oil in a 4-quart pot.
Heat until butter or margarine melts.
Add garlic, onion and sugar.
Saut6 over medium-low heat until onions are golden, about 20 minutes.
Do not allow onions to brown.
Sprinkle thyme and white pepper over onions.
Stir in red wine, beef and chicken broth, and Worcestershire sauce.
Bring to a boil; reduce heat.
Cover and simmer 15 minutes.
Preheat broiler.
In a small bowl, combine 3 tablespoons butter or margarine, paprika and Parmesan cheese.
Cream with the back of a spoon until smooth.
Toast 1 side of each bread slice under broiler.
Turn slices over.
Spread untoasted side with butter mixture.
Broil until browned and bubbly.
Ladle soup into 6 individual casseroles or ovenproof soup bowls.
Float 1 piece toast on each serving.
Sprinkle 1/4 cup shredded Gruyere or Swiss cheese over top.
Place casseroles or bowls under broiler until cheese melts

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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