"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

French Onion Soup Recipe

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

Contributor:  
Contributor:  
Dad
Added: Friday, November 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Lg Spanish Onion
2 T Sherry, dry
1 t Beef bouillon granules
1/4 t Marjoram, dried
1/8 t Black pepper
16 oz Beef broth
4 Slices French Bread, lightly toasted
2 T Parmesan cheese
3/4 C Provolone cheese

Directions:
Directions:
Cut the onion in half and slice each half into thin wedges.

Place the onion, sherry, bouillion granules, marjorm and pepper ina 2 quart poot.

Place pot over medium heat and stir fry the mixture for 3 to 4 minutes or until the onions are crisp tender. Add a litte more sherry if the pot becomes dry.

Add the broth to the pot and bring the mixture to a boil over high heat.

Reduce the heat to low and cover, leaving the lid slightly adjar. Simmer, stirring occasionally for 30 minutes or until the soup is reduced by about a quarter.

Divide the soup among four 12 ounce oven proof bowls.

Float a piece of frech bread ontop of each serving, and sprinkle the bread first with 1 1/2 teaspons of the poarmesan and then with 3 tablespoons of the provolone.

Place the soup bowls under a pre heated broiler for about 1 minute or until the chees is melted and nicely browned.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
One of Joyce's favorites.

 

 

 

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