"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

French Onion Soup Recipe

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

Contributor:  
Contributor:  
Chris and Mark Kreipe
Added: Saturday, March 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
for Parmesan croutons:
1/4 cup margarine or butter
3 slices bread, cut into 1-inch cubes
grated parmesan cheese
for onion soup
1/4 cup margarine or butter
1 tbsp packed brown sugar
1 tsp worchestershire sauce
2 large onions (3/4 to 1 lb), cut into fourths and sliced
2 cans (10 1/2 oz each) beef broth
2 soup cans water

Directions:
Directions:
To prepare parmesan croutons: Heat oven to 400. Heat margarine in rectangular pan, 13x9x2 inchers, in oven until melted. Toss bread cubes in margarine until evenly coated. Sprinkle with cheese. Bake uncovered, stirring occasionally, untll golden brown and crisp, 10 - 15 minutes.
Reduce oven temperature to 325. Heat margarine in 4 quart ovenproof Dutch oven until melted; stir in brown sugar and worchestershire sauce. Toss onions in margarine mixture.
Bake uncovered, stiring every hour, until onions are deep golden brown, about 2 1/2 hours. Stir in broth and water; heat to boiling over high heat. Serve with parmesan croutons.

To serve with mozzarella: Spoon soup into oven proof bowls; top with croutons. Sprinkle each serving with 1/4 cup shredded mozzarella cheese. Place bowls in oven until cheese is melted.

Number Of Servings:
Number Of Servings:
6

 

 

 

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