French Onion Soup

Everybody loves a crock of baked French onion 

soup, topped with gooey golden melted cheese.

It's one of our favorite soups. 

A great Fall/Winter soup.

 Just a few basic ingredients. You can make the 

soup ahead and reheat, broil later.

 Saute the onion in the butter and oil until soft. 

It will take about 30-40 minutes to get them golden 

and caramelized which gives the soup great flavor.

Stir in the flour and let it cook for about 2 minutes.

 Add all the liquids. Simmer at least 30 minutes.

 For a dinner size portion use a large soup bowl 

and two pieces of toasted French bread and

 lots of cheese. Broil until the cheese is 

bubbly and golden brown.

 Add a salad, and it's a great dinner. 

Serve the smaller crocks as a first course.

French Onion Soup  

5-6 large yellow onions,

sliced to make about 5 cups                  

1 clove garlic, chopped
1/2 stick butter                                    
1 T oil
1 t salt
1/2 t pepper
1 t sugar
1 t thyme
1 t paprika
2 T flour
3 cans condensed beef broth
2 cans water
1 T Worcestershire sauce
1 bay leaf
1/2 C red wine or dry sherry                                                                                                                                                                                                                                                                                                                                                             

Melt butter and oil in a large soup pot.

 Add the sliced onions and garlic and toss to coat.

Saute on medium heat for 15 minutes,

stirring occasionally until soft. 

Stir in all the seasonings and

continue cooking another 15 minutes until

the onions are golden. Stir in the flour and

cook 2 minutes. Add the broth stirring up

any browned bits on the bottom; stir in the water.

 Add wine, Worcestershire sauce, and bay leaf.

Cover and simmer for 30 minutes or longer.

For Serving

I loaf French Bread

Cheese slices, mozzarella, gruyere or Swiss

Parmesan cheese, grated

Paprika

Slice French bread into thick slices and

 toast both sides under the broiler.
Place one or two slices of toasted bread
in the bottom of an ovenproof bowl.

Ladle the soup over the bread and

 top with one or two slices of cheese, or
grated cheese and a sprinkle of parmesan.
Add a bit of paprika on top for color.

 Place bowls of soup on a cookie sheet

and broil until the cheese is bubbly and golden.

BON APPETIT!

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