French Onion Soup With White Vinegar Recipe
French Onion Soup is a delicious appetizer recipe that you will simply love to serve to your loved ones. I am sure, once you try this French Onion Soup, you will always crave for some more.
Ingredients
| Onions | 1⁄2 Pound | |
| Garlic | 1 Clove (5 gm) | |
| Butter | 1⁄3 Cup (5.33 tbs) | |
| Flour | 2 Tablespoon | |
| Stock | 3 1⁄4 Cup (52 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Salt and pepper | 1 | |
| White bread slices | 4 Large | |
| Cheese | 1 Cup (16 tbs), grated | |
| White vinegar | 1⁄4 Cup (4 tbs) | |
| Eggs | 4 |
Directions
1 Peel and chop the onions. Peel and crush the garlic.
2 Melt half the butter in a saute pan. Add the onions and cook them. When they are golden, add the flour and stir with a wooden spoon until the flour browns.
3 Add the stock and the wine, mixing in well. Add the crushed garlic. Cook for about 40 minutes. Adjust the seasoning without stinting on the pepper.
4 Meanwhile, cut the bread into rounds. Toast them or dry in a low oven.
5 Boil some water in a saucepan. Add the vinegar. Break the eggs one by one into a cup, put each carefully into the pan and let them poach just enough to allow them to be removed without breaking. Keep them warm in a dish containing warm water.
6 When the soup is ready, divide it among flameproof bowls.
7 Place a poached egg in each dish. Butter the slices of bread and sprinkle with grated cheese. Put a slice of bread in each bowl and brown quickly under a hot broiler (the eggs must not continue to cook). Serve piping hot.
2 Melt half the butter in a saute pan. Add the onions and cook them. When they are golden, add the flour and stir with a wooden spoon until the flour browns.
3 Add the stock and the wine, mixing in well. Add the crushed garlic. Cook for about 40 minutes. Adjust the seasoning without stinting on the pepper.
4 Meanwhile, cut the bread into rounds. Toast them or dry in a low oven.
5 Boil some water in a saucepan. Add the vinegar. Break the eggs one by one into a cup, put each carefully into the pan and let them poach just enough to allow them to be removed without breaking. Keep them warm in a dish containing warm water.
6 When the soup is ready, divide it among flameproof bowls.
7 Place a poached egg in each dish. Butter the slices of bread and sprinkle with grated cheese. Put a slice of bread in each bowl and brown quickly under a hot broiler (the eggs must not continue to cook). Serve piping hot.
Chef
