Onion Soup Italian-Style Recipe
Ingredients
| Meat broth | 12 Cup (192 tbs) | |
| Butter | 6 Tablespoon | |
| Onions | 8 Large, thinly sliced | |
| Brandy | 1⁄3 Cup (5.33 tbs) | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Thick slices italian bread | 12 | |
| Freshly grated parmesan cheese | 1 1⁄2 Cup (24 tbs) |
Directions
Prepare Meat Broth.
Simmer broth in a large saucepan.
Melt butter in another large saucepan.
When butter foams, add onions.
Saute over medium heat until pale yellow.
Stir in brandy.
When brandy is three-quarters evaporated, stir in flour.
Reduce heat to medium-low.
Cook 1 to 2 minutes, stirring constantly.
Gradually stir in hot broth.
Season with salt and pepper.
Cover and simmer 30 to 40 minutes.
Preheat oven to 350F (175C).
Toast bread until golden on both sides.
Place 2 slices toasted bread in each of 6 ovenproof soup bowls.
Add 1 to 2 tablespoons Parmesan cheese.
Ladle soup into bowls.
Sprinkle each serving with a generous tablespoon Parmesan cheese.
Bake 10 to 12 minutes.
Place briefly under preheated broiler for a golden crust.
Simmer broth in a large saucepan.
Melt butter in another large saucepan.
When butter foams, add onions.
Saute over medium heat until pale yellow.
Stir in brandy.
When brandy is three-quarters evaporated, stir in flour.
Reduce heat to medium-low.
Cook 1 to 2 minutes, stirring constantly.
Gradually stir in hot broth.
Season with salt and pepper.
Cover and simmer 30 to 40 minutes.
Preheat oven to 350F (175C).
Toast bread until golden on both sides.
Place 2 slices toasted bread in each of 6 ovenproof soup bowls.
Add 1 to 2 tablespoons Parmesan cheese.
Ladle soup into bowls.
Sprinkle each serving with a generous tablespoon Parmesan cheese.
Bake 10 to 12 minutes.
Place briefly under preheated broiler for a golden crust.
Chef
