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French Onion soup in crocks Recipe

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This recipe for French Onion soup in crocks, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandi Lewis
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 large Spanish onions
1 large can of chicken stock
1/2 stick of real butter
flour to sprinkle over onions
2-4 tablespoons of cream sherry
salt and pepper to taste

Croutons - slice a French baguette and sprinkle with olive oil and toast.
You will need slices of mozzarella cheese to place on the top of each crock.

Directions:
Directions:
Peel and slice the onions and separate them into rings. In a large soup pot (preferably something like Le Crueset) melt the butter and place the onion in to cook for about 10-15 minutes over medium heat. Sprinkle the onions with salt and pepper while cooking. When the onions have gotten translucent, take them off the heat and sprinkle the flour over them and mix. Then put them back on the heat and add the chicken stock and sherry. Simmer slowly for about 30-45 minutes. Place in crocks, place a crouton on top of the soup and then the cheese. Place in the over at 325 degrees and bake until cheese has melted and browned. It's better than Paris!

 

 

 

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