French Onion Soup Recipe
Ingredients
| Dry-toasted French bread | ||
| Butter/Margarine | 2 Tablespoon | |
| 1 tablespoon olive oil or salad oil | ||
| Yellow onions | 6 Large, thinly sliced | |
| All purpose flour | 1 Tablespoon | |
| Regular | 3 Can (10oz) | |
| 1 cup water 1/3 cup dry red wine | ||
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 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.
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.
Chef
