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Classic French Onion Soup Recipe

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

Paul Polito
Added: Friday, August 14, 2009


* 1 stick butter (8 Tablespoons)
* 8 cups onions, thinly sliced
* 3 Tablespoons flour
* 3 quarts beef stock (see notes)
* 1 Tablespoon salt
* 1 teaspoon pepper
* 1 cup brandy
* 1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional
* grated Gruyere cheese
* grated Parmesan cheese
* French bread
* olive oil

Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.

In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.

When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.

When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.

Personal Notes:
Personal Notes:
Beef Stock (5 quarts)

* 5-6 lbs cracked beef bones
* 2-3 lbs soup bones with meat
* leftover meat or fat that's around
* 2 carrots, washed and trimmed
* 4 onions, quartered
* handful of fresh parsley
* 2 parsnips, washed and trimmed
* 3 cloves garlic, crushed
* 2 bay leaves
* 2 teaspoons salt
* 2 teaspoons black peppercorns

In a 450 degree F. oven, roast the bones and meat in a large roasting pan for an hour. Put all bones in a large stockpot, then deglaze the roasting pan with a cup of water--and pour that into the stockpot. Add the remaining ingredients, then fill the stockpot with water to the 3/4 point. Bring to a boil slowly, then reduce heat and simmer, covered, for 2 hours. Remove cover, then simmer for at least another hour. Strain and pour into a variety of different sized containers (for different uses). Do not remove fat--this will seal the stock for its life in the freezer. Let cool to room temperature, then freeze.




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