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French
Onion Soup
| 1 loaf French Bread
2 T butter or margarine 1 T vegetable oil 6 large yellow onions, thinly sliced 1 T flour 3 cans (14½ oz. each) regular strength beef broth 1 c. water 1/3 c. dry red wine 1 c. shredded Swiss cheese ¼ c. grated parmesan cheese Heat butter and oil in a 4 qt. pan over
medium-low heat, add onions and cook, stirring occasionally, until soft
and carmel colored (30-40 minutes). Stir in flour and cook for 2 minutes
to brown lightly. Pour in slowly about 1 c. broth, stirring to blend
flour and broth. Add remaining broth, water and wine. Bring
mixture to a boil; cover, reduce heat and simmer for 30 minutes.
Season to taste. Ladle hot soup in 6 - 1½ to 2 c. oven proof soup
bowls. Float a piece of French bread on top and sprinkle with cheeses.
Place bowls in 425° oven until cheese is lightly browned.
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