"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

French Onion Soup Recipe

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

Contributor:  
Contributor:  
Erin Stelter
Added: Wednesday, May 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sliced sweet onions
1/3c Port wine
1/4tsp sugar
1 bundle of thyme
2 bay leaves
3 cloves of garlic crushed
1/4lb chunk of parmesan cheese
2 boxes of beef broth (32oz each)
Olive oil
Italian bread
Shredded mozzarella and provolone

Directions:
Directions:
In a soup pan caramelize the onions with crushed garlic in olive oil, add the sugar about 10 minutes in (I use a few rocks of natural cane sugar). Caramelizing the onions takes about 30 minutes on low heat. Meanwhile, start heating your beef stock so it doesn't change the temperature of the onions when you add it. Once caramelized, add the port to the onions and let cook down a little. Next throw in your bundle of thyme (easier to remove it later), bay leafs, and chunk of parmesan. Pour in broth and let simmer for 2 hours. Dry out thick slices of bread in the oven and then toast. Remove what's left of the cheese, the bay leaves, and thyme twigs. Pour soup into oven safe bowls, add toast and cover it with cheese. Next you can either melt the cheese by putting bowls into the oven at 350 or put them under the broiler for about 5 minutes. This will be VERY hot so let the bowls stand for a bit before serving.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I loved this! Made it up the other night after someone's suggestion on the port to add sweetness. I use Fonseca Porto Bin 27... it's decent enough to drink (if you like port) and only about $15 a bottle. Comes in handy for wine reductions to go over steaks also. Be careful not to add too much garlic, you really want the flavors of the onion.

 

 

 

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