"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Claudines French Onion Soup Recipe

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

Contributor:  
Contributor:  
Harrah’s Hotel/Bonnie Oatey

Category:
Category:

Ingredients:  
Ingredients:  
4 Spanish onions, cut julienne
1/2 tsp salt
1/2 cup dry sherry wine
1/4 cup Parmesan cheese
3 cans beef consommé
2 cans chicken broth
jumbo bread crumbs/ sliced Swiss cheese

Bouquet garnish:
1/2 - 1 bay leaf
pinch thyme
pinch cracked black pepper

Directions:
Directions:
Sweat onions in butter over medium heat. Add salt and cook until deep caramel color. Add bouquet
garnish and deglaze with sherry wine. Add beef and chicken stocks. Bring to a boil, reduce heat and soft boil for 1/2 hour.

Remove bouquet garnish - floating spices - from soup. Ladle hot soup into dishes. Place large crouton on each dish. top with Swiss cheese slices and sprinkle with Parmesan cheese

For croutons: Slice French bread into 1/2" slices. Brush with butter and sprinkle with Parmesan cheese. Toast under broiler until golden brown.

Personal Notes:
Personal Notes:
** For fancy la-te -da Restaurant service recommendations: Cut off tops of onions and save. With melon-baller, hollow out insides of onions, taking care to leave 1/4" around the sides and bottom. Place 1/2 cup or more of rock salt in bottom of individual oven proof bowls. Nestle the hallowed onions into the rock salt, packing salt around the edges to make sure the onions don't tip over. Preheat oven to 400.

Remove bouquet garnish- floating spices- from soup. Ladle hot onion soup into onions. Place a large crouton onto each onion of soup. Top with Swiss cheese and sprinkle with Parmesan on top of Swiss. Bake in oven 10 - 15 minutes until cheese is melted and soup is boiling.

 

 

 

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