Classic French Onion Soup Recipe
Ingredients
| Onions | 6 Large | |
| 1 tablespoon olive oil or salad oil | ||
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| 6 cups regular-strength beef broth | ||
| Dry red wine | 1/3 Cup (16 tbs) | |
| Swiss Cheese | 4 Ounce | |
| French bread slice | 6 , buttered | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Insert slicing disc in food processor.
Cut onions in half lengthwise so they will stand in feed tube and slice.
Put olive oil and butter in a 3 to 4-quart pan.
Add onion slices and cook slowly, uncovered, over medium-low heat until onion is limp and caramel-colored, but not browned (about 40 minutes).
Stir in flour and cook slowly, stirring continually until flour is slightly browned (about 2 minutes).
Pour about 1 cup of the broth into onion-flour mixture, stirring to blend flour and broth.
Add remaining broth and bring to a boil, stirring.
Reduce heat, cover, and simmer for 30 minutes.
Sprinkle with salt and pepper to taste and stir in wine.
(This much can be done ahead. Cover and chill; then reheat to continue.) Change to shredding disc and shred cheese.
Ladle hot soup into 6 individual ovenproof soup bowls.
Set a piece of toasted French bread on top of soup in each bowl and sprinkle equally with shredded cheese.
Place bowls in a 425° oven for 10 minutes; then broil about 4 inches from heat until cheese browns.
Cut onions in half lengthwise so they will stand in feed tube and slice.
Put olive oil and butter in a 3 to 4-quart pan.
Add onion slices and cook slowly, uncovered, over medium-low heat until onion is limp and caramel-colored, but not browned (about 40 minutes).
Stir in flour and cook slowly, stirring continually until flour is slightly browned (about 2 minutes).
Pour about 1 cup of the broth into onion-flour mixture, stirring to blend flour and broth.
Add remaining broth and bring to a boil, stirring.
Reduce heat, cover, and simmer for 30 minutes.
Sprinkle with salt and pepper to taste and stir in wine.
(This much can be done ahead. Cover and chill; then reheat to continue.) Change to shredding disc and shred cheese.
Ladle hot soup into 6 individual ovenproof soup bowls.
Set a piece of toasted French bread on top of soup in each bowl and sprinkle equally with shredded cheese.
Place bowls in a 425° oven for 10 minutes; then broil about 4 inches from heat until cheese browns.
Chef
