French Onion Soup Recipe
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 This recipe for French Onion Soup, by Christie Caldwell, is from Family "Favorites" Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Christie Caldwell
Added: Sunday, February 11, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 C. thinly sliced onions
1/2 tsp. sugar
1/4C. butter and or/or rendered chicken fat
1T. olive oil
1 finely minced garlic clove
2T. flour
1/4tsp. dry mustard
2C. each beef and chicken stock
1 101/2oz. can consomme
1/4tsp. nutmeg
1/8tsp. black pepper
1/2tsp. Worcestershire
1/2C. dry vermouth or dry white wine
6 rusks or sour dough French bread slices, toasted
6T. each grated Parmesan and Gruyere cheese
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Directions: |
Directions:Slowly brown onions and sugar in butter and / or fat and oil.
Add garlic, cook 3 minutes and sprinkle with flour and mustard.
Cook and stir 3 minutes.
Add stocks, consomme, nutmeg, pepper and Worcestershire sauce. Cover, bring to a boil and simmer 20 minutes.
Cover and refrigerate overnight to mellow the flavor.
Reheat and adjust seasonings to taste. Just before serving add vermouth or wine.
Ladle soup into ovenproof bowls, top with rusks or toast sprinkled with cheese and broil to melt cheese.
Make sure to cover the rusks completely with cheese or they will burn. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Christie almost always 4X this recipe and says you will need to use a large pot. Also it freezes very well.
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