"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Onion Soup Cyrano Recipe

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This recipe for Onion Soup Cyrano, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, June 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups onions medium slice
1/2 cup (1 stick) butter
1 1/2 quarts beef stock (I use Wolfgang Puck's)
4 thick slices french bread (toasted)
3/4 cup shredded guyere cheese (swiss works too)
salt and pepper to taste

Directions:
Directions:
Preheat oven to 400
Saute onions in 4 TBS butter till golden brown, stirring often. This step is very important, the onions need to be meltingly sauteed. Almost completely broken down, and completely golden, this can take up to 45 minutes, be patient. Then add stock and heat to boiling and boil for 10 minutes, season to taste with salt and pepper.
Place about 1 TBS cheese in bottom of 4 small casseroles or onion soup bowls, place toast on top,ladle soup over and sprinkle tops with remaining cheese, then dot tops with remaining butter. Bake for 20 minutes or until cheese on top is golden brown.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This is a wonderful onion soup, I like to add a couple TBS of sherry or cognac when I have it.
I have also swirled a couple TBS of heavy cream into it before the bread and it is wonderfully creamy. A great starter in the winter months before pot roast, Roast Beast,especially a good steak. Plenty for a light dinner if you round out the menu with salad, and a crispy merlot.

 

 

 

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