"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

French Onion Soup Recipe

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This recipe for French Onion Soup, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Neroni
Added: Tuesday, January 1, 2008


4 tablespoons butter
1 teaspoon kosher salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
2 large shallots, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup dry red wine or cooking sherry
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
4 slices Gruyere cheese, room temperature
1/2 cup shredded Asiago cheese, room temperature

Melt butter in a large pot over medium-high heat. Stir in salt, shallots, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are soft and caramelized. Mix chicken broth, beef broth, wine and Worcestershire sauce into pot. Tie the parsley, thyme, and bay leaf up with floss or cooking string and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove the herbs. Reduce to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 1 slice Gruyere cheese and 1 slice of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serves 4.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour and 15 minutes




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