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This recipe for FRENCH ONION SOUP, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa T. Armstrong
Added: Tuesday, July 22, 2008


To achieve the true homemade taste, you need a homemade bouillon -- beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings, and herbs. If your own bouillon is lacking, substitute canned beef bouillon.

3 tbsps. butter
1 tbsp. olive oil
1 1/2 pounds onions, 6 or 7 cups thinly sliced
1 tsp. salt
1/2 tsp. sugar
3 tbsps. flour
2 quarts hot beef bouillon
1 cup red or white wine
1 bay leaf
1/2 tsp. sage
Salt and pepper to taste

Use a heavy 4-quart pan or casserole dish. Melt the butter with the oil in saucepan or casserole. Add the sliced onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15 to 20 minutes, stirring occasionally, until onions are tender and translucent. Uncover the pan, raise heat to moderately high and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.

Lower heat to moderate. Stir in the flour. Add a bit more butter if the flour does not absorb into a paste with the onions. Cook slowly, stirring continually, for about 2 minutes to brown the flour lightly. Remove from heat.

Pour in about a cup of the hot bouillon, stirring with a wire beater to blend flour and bouillon. Add the rest of the bouillon and the wine, bay leaf, and sage. Bring to a simmer. Simmer slowly for 30 to 40 minutes. Season to taste with salt and pepper. If you are not serving immediately, let cool uncovered - then cover and refrigerate.

Serve with French bread and grated Parmesan cheese.




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