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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

French Onion Soup Recipe

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This recipe for French Onion Soup is from St. Augustine & St. Johns County Board of Realtors Cookbook, 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:  
1/2 stick butter
1 Tbsp. olive oil
8 cups thinly sliced sweet onions (about 2.5 lbs.)
1/2 tsp. salt
1/2 tsp. sugar
1 tbsp. flour
8 cups beef stock (I used 5 cans Swanson beef broth)
1/4 cup brandy (I use E&J VSOP)
1 cup Chardonnay
8 (1/2" thick) slices of French bread, toasted
1/4 lbs. coarsely grated Gruyere
Directions:
Directions:
Heat a heavy saucepan over medium heat and add butter and oil. When the butter has melted, stir in the onions, cover and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high and let the onions brown, stirring frequently until they are a dark walnut color, about 30 minutes. Careful not to burn them. Sprinkle in flour and cook slowly while stirring for another 3-4 minutes. Remove from heat, let cool a moment, then whisk in 2 cops of hot stock. When well blended, bring to simmer, adding the rest of the stock, the brandy and the wine. Cover loosely and simmer very slowly for about 1-1/2 hours (add a little water if the liquid reduces too much). Taste for seasoning. Divide the soup among 4 ovenproof bowls. Arrange toasted French bread slices on top of soup and sprinkle generously with grated cheese. Place bowls on a cookies sheet and place under preheated broiler until cheese melts and forms a dark crust over the tops of the bowls. Serve immediately but cautiously because the cheese is pretty hot.

 

 

 

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