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Category: Soups
Prep Time: Cook Time: Total Time:
FRENCH ONION SOUP
1/2 cup butter
8 cups onions, thinly sliced
3 tbsp flour
3 quarts beef stock
1 tbsp salt
1 tsp pepper
1 cup brandy
1 tsp kitchen bouquet
Grated Gruyere cheese
Grated Parmesan cheese
French bread
Olive oil
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 in the oven for about 15 minutes--until they are dry crusts.
When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 tbsp salt, pepper, and brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.
When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.
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FRENCH ONION SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
FRENCH ONION SOUP
1/2 cup butter
8 cups onions, thinly sliced
3 tbsp flour
3 quarts beef stock
1 tbsp salt
1 tsp pepper
1 cup brandy
1 tsp kitchen bouquet
Grated Gruyere cheese
Grated Parmesan cheese
French bread
Olive oil
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 in the oven for about 15 minutes--until they are dry crusts.
When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 tbsp salt, pepper, and brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.
When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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