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"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

Sherry's Easy French Onion Soup Recipe

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This recipe for Sherry's Easy French Onion Soup is from New Gloucester Fire Rescue Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large onions thinly sliced (Vidalia onions preferred)
1 Tablespoon butter
2 Tablespoon olive oil
salt & pepper to taste
1 teaspoon thyme
1 bay leaf
1/2 cup Sherry (Marsala or Cognac works as well)
8 cups beef broth
Crusty bread, sliced thick (French baguette preferred)
Swill cheese either sliced or shredded (Gruyere preferred, shredded)
Directions:
Directions:
In a large stockpot add your butter, olive oil, onions, salt, pepper, thyme.
Cook over medium -medium high heat until onions are carmalized to a light golden brown color. Add the Sherry and de-glaze the bottom of the pan. Continue to saute for 2 minutes for the alcohol to cook off. Add your beef stock, bay leaf and bring to a boil. Once a boil is reached, turn down the heat and simmer for 30 minutes. Remove the bay leaf at this point. Turn the oven to broil, ladle soup into oven safe bowls, float a piece of crusty bread and top with Swill cheese. Place under broiler until the cheese melts and is bubbly. (This happens within 1-2 minutes, so don't walk away.)
ENJOY
Number Of Servings:
Number Of Servings:
about 6
Preparation Time:
Preparation Time:
about 45 minutes
Personal Notes:
Personal Notes:
EMT & wife of FF Captain Jeremie St. Pierre

 

 

 

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