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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

French Onion Soup Recipe

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This recipe for French Onion Soup is from Shelia Renee's Southern Touch, 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:  
8 Cups peeled and sliced yellow onions 1 Loaf day old French bread
4 cloves garlic, crushed Shredded mozzarella cheese (about 1/3 cup for
1/2 cup canola oil each soup bowl)
8 cans beef stock (use low sodium)
1 cup red wine
1 tablespoon black pepper
1 tablespoon salt
Directions:
Directions:
In large Dutch oven combine your canola oil, onions, and garlic. Cook over low heat until onions and garlic are clear and tender. (about 20 minutes or so). Add your beef stock, wine, salt and pepper. Turn heat down to lowest setting and continue to cook for about 2 hours.

When ready to serve: Take your French bread, cut into cubes. Place on cookie sheet in oven for about 15 minutes until brown and crusty. Place your bread cubes in individual ovenproof soup bowls, pour soup over the bread, add the mozzarella cheese on top. Place bowls of soup on cookie sheet and place under the broiler for about 3-4 minutes until cheese is melted and begins to turn brown. Serve immediately. ***This recipe will serve 10 people
Personal Notes:
Personal Notes:
One of my fondest memories of growing up around Miss Sharon was how she tried so hard to teach us to be elegant and proper. Like the full course meal that she prepared for Sherri, Sandra, myself, and several of our friends. The meal started with this wonderful soup. Yum!

 

 

 

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