"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

French Onion Soup Recipe

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This recipe for French Onion Soup, by , is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorenzo Jones
Added: Wednesday, March 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. unsalted butter, plus softened butter, for spreading
3 large onions (about 2 lbs.), halved lengthwise and thinly sliced crosswise
Sea Salt
2 tbsp. dry sherry
1 qt. Rich Beef Stock
Fresh ground pepper
Four 1/2-inch thick slices sourdough bread, cut into 4 inch rounds
2 cups shredded Gruyere cheese (about 6 ounces)

Directions:
Directions:
1. Melt the butter in a large enameled cast-iron casserole. Add the onions and a pinch of salt, cover and cook over moderate heat, stirring once or twice, until the onions soften, about 10 minutes. Uncover and cook over moderate heat, stirring frequently, until the onions are lightly browned, about 40 minutes.
2. Stir in the sherry. Add the stock and bring to a boil. Cover and simmer over low heat until the soup has a deep flavor, about 30 minutes. Season the soup with salt and pepper.
3. Preheat the oven to 350. Butter the bread on both sides and place on a baking sheet. Toast the bread for 15 minutes, turning the slices halfway through, until golden and crisp but not dried out. Raise the oven temperature to 425.
4. Bring the soup to a simmer, ladle it into 4 deep ovenproof bowls and sprinkle with half of the cheese. Place a crouton in each bowl and sprinkle on the remaining cheese. Bake the bowl of soup on a baking sheet in the middle of the oven for 10 minutes, or until the cheese is bubbling. Serve hot.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 Minutes but worth it!
Personal Notes:
Personal Notes:
Enjoy this great tasting soup anytime of the year! I especially like it with a nice crisp Sauvignon Blanc.

 

 

 

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