"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

French Onion Soup Recipe

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This recipe for French Onion Soup, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 T unsalted butter
2 T olive oil
6 cups sliced yellow onions
4 cloves garlic, minced
1 teaspoon sugar
1/3 cup cognac
1 Tbsp. dijon style mustard
1/2 teaspoon dried thyme
3 Tbsp. unbleached all purpose flour
3 quarts beef stock
1 1/2 cups dry white wine
salt and freshly ground black pepper, to taste

Croutons

8 thick slices French bread
4 Tbsp. (1/2 stick) unsalted butter, room temperature
4 Tbsp. olive oil
3 cloves garlic, minced

Cheese Gratinee

8 ounces Gruyere, shredded
8 ounces smoked mozzarella, shredded
4 ounces freshly grated Parmesan cheese

Directions:
Directions:
To make the soup, heat the butter and oil in a large stock pot. Add the onions and cook over high heat, stirring occasionally, for 15 min. Add the garlic and sugar. Reduce heat to medium and cook, stirring occasionally, until the onions are golden brown, about 40 minutes.

Pour in the cognac, warm it, and flame with a match . When the flames subside add the mustard and thyme. Stir in the flour and cook, stiring frequently for 3 minutes.
Gradually stir in the stock and wine. Season to taste with salt and pepper. Simmer uncovered over medium heat of 1 hour.

To make the croutons, preheat oven to 350 degrees. spread one side of each bread slice with 1 1/2 teaspoons butter and 1 1'2 teaspoons oil. sprinkle with the garlic. Toast the prepared side only on a baking sheet until crusty and golden, 12-15 min.

Combine the 3 cheeses for the gratin.

Preheat boiler. Ladle the hot soup into 8 oven-proof soup bowls to fill three-fourths full. Float a croutons in the center of each bowl. Top each bowl lavishly with the cheeses. Broil 6 inches from the heat until the cheese is melted and bubbling, about 4 to 5 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
8 portions
Personal Notes:
Personal Notes:
We frequently have this on Christmas Eve. Easy to make and so good on a cold winter night.

 

 

 

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