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French Onion Soup

Chef.Foodie's picture
Ingredients
  French bread slice 6 (1/2 Inch Thick Slice)
  Butter/Margarine 4 Tablespoon
  Onions 6 Large
  Olive oil/Salad oil 1 Tablespoon
  All purpose flour 1 Tablespoon
  Regular strength beef broth 6 Cup (96 tbs)
  Dry red wine 1⁄3 Cup (5.33 tbs)
  Swiss cheese 4 Ounce
  Salt To Taste
  Pepper To Taste
Directions

Place bread on a 10 by 15-inch rimmed baking sheet.
Bake in a 325° oven until dry (20 to 25 minutes).
Spread each slice with 1 teaspoon of the butter; set aside.
Insert slicing disc.
Slice onions.
Heat oil and remaining 2 tablespoons butter in a 4-quart pan over medium-low heat.
Add onions; cook slowly, uncovered, until soft and caramel colored, but not browned (about 40 minutes).
Stir in flour; cook, stirring constantly, until flour is slightly browned (about 2 minutes).
Slowly stir about 1 cup of the broth into onion mixture.
Add remaining broth and bring to a boil over medium-high heat, stirring.
Cover, reduce heat, and simmer for 30 minutes.
Season to taste with salt and pepper; stir in wine.
Change to shredding disc.
Shred cheese.
Ladle hot soup into 6 individual ovenproof soup bowls (1 1/2 to 2-cup size).
Top each with a piece of toast, buttered side up; sprinkle with cheese.
Bake, uncovered, in a 425° oven for 10 minutes; then broil about 4 inches below heat until cheese is lightly browned.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Onion
Interest: 
Healthy
Cook Time: 
105 Minutes
Servings: 
6

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