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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Baked French Onion Soup Recipe

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This recipe for Baked French Onion Soup is from Cookin' With June Bug, 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 - 3 cloves of garlic, minced
6 medium yellow onions (or 4 large)
4 T. butter, divided
2 T. flour
4 C. chicken broth
4 C. beef broth
2 T. Brandy (optional)
2 T. Sherry (optional)
3/4 C. white wine
Toasted french bread slices
Provolone or Montery jack cheese
Directions:
Directions:
In large pot, melt 2 T. butter, add minced garlic and cook over medium heat until garlic is translucent and soft. Add onions and saute over medium to low heat stirring occasionally until onions are tender and slightly browned (you may add a little water and cover the pot at the beginning to help cook onions). In a separate small pan, over medium heat, melt 2 T. butter, add flour and pepper and stir, continue to cook several minutes, stirring constantly. Add wine, cook and stir until thick and bubbling. Add mixture to onions, stir to coat. Quickly stir in all the broths and bring mixture back to hot over medium heat, stirring constantly, about 15 to 20 minutes. Simmer for about 30 more minutes. Remove from heat, add brandy and sherry (optional). Slice french bread and lightly butter. Place under broiler until toasted, 1 to 2 mins. Place 1 slice toasted bread in bottom of indivdual oven proof soup crock. Ladle hot soup on top of bread, top with cheese and place crocks on cookie sheet. Bake at 400 until cheese melts and is slightly browned. Put crocks on plate to serve as they are hot.
Personal Notes:
Personal Notes:
This recipe is supposedly from Harrah's at Lake Tahoe -- a friend of mine gave it to me. It's a soup that will sure warm you up on a cold winter day. For extra warmth, don't leave out the brandy!!

 

 

 

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