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French Onion Soup
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: http://www.netmaiden.com/recipes/soups/French_Onion_Soup_67.htm
6 large | sweet onions, (peeled & thinly sliced - can also use red onions) |
Olive oil | |
1/4 tsp. | sugar |
2 cloves | garlic, (minced) |
8 cups | beef broth |
chicken stock, alternative | |
1/2 cup | dry white wine |
1 | bay leaf |
1/4 tsp. | dry thyme |
salt | |
pepper | |
8 slices | toasted french bread |
1 1/2 cups | grated Swiss Gruyere, (mixed with a little grated Parmesan cheese) |
Directions
1. In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned (about 30 minutes)
2. Add the sugar about 10 minutes into the process to help with the carmelization.
3. Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme.
4. Cover partially and simmer until the flavors are well blended, about 30 minutes.
5. Season to taste with salt and pepper.
6. Discard the bay leaf.
7. To serve you can either use individual oven-proof soup bowls or one large casserole dish.
8. Ladle the soup into the bowls or casserole dish.
9. Cover with the toast and sprink with cheese.
10. Put into the broiler for 10 minutes at 350°, or until the cheese bubbles and is slightly browned.
11. Serve immediately.
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