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French Onion Soup****
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2 tsp | butter |
4 large | onions, thinly sliced |
1/4 cup | water |
1/4 cup | sherry |
2 tsp | dried thyme |
1 tsp | pepper |
1/2 tsp | salt |
2 quarts | vegetable stock |
slices | baguette, toasted (optional) |
slices | cheese |
Heat a large saucepan over medium-high heat. Add butter, heating it until it foams, and then add onions. Reduce heat to medium. Once onions are light brown, deglaze the pan: Add water and scrape the brown bits from the bottom of the pan with a wooden spoon. Continue cooking onions. When the bottom of the pan starts to turn brown again (within a few minutes), deglaze a second time with sherry or white wine. Cook until onions turn a dark golden color, about 20 minutes.
Add thyme, pepper and salt, then slowly pour in stock and simmer 15 minutes.
Preheat the broiler. Ladle 2 cups soup into an oveproof bowl and top with 1 slice each toasted bread (if using) and cheese. Repeat for each serving. Put bowls on a baking sheet; place under broiler.Broil until cheese is bubbly, about 2 minutes.
266 calories/serving
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