French Onion Soup Recipe
Ingredients
| 6 slices French bread, each 1/2 inch thick | ||
| Butter/Margarine | 4 Tablespoon | |
| Onions | 6 Large | |
| 1 tablespoon olive oil or salad oil | ||
| All purpose flour | 1 Tablespoon | |
| 6 cups regular-strength beef broth | ||
| Dry red wine | 1/3 Cup (16 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.
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.
Chef
