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French Onion Soup (France) Recipe

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

Contributor:  
Contributor:  
Marcia Gevelinger Bastian

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. medium onions, halved lengthwise, then thinly sliced lengthwise, 3 sprigs fresh thyme, 2 Turkish bay leaves, 3/4 tsp. salt, 1/2 stick unsalted butter, 2 tsp. all-purpose flour, 3/4 cup dry white wine, 3 cups reduced sodium beef broth (32 oz.), 1 1/2 cups water, 1/2 tsp. black pepper, 6 (1/2 inch thick) diagonal slices of baguette, 1 (1/2 lb) piece of Gruyere, Comte or Emmental cheese, 2 T. finely grated Parmigiano-Reggiano cheese.

Directions:
Directions:
Special equipment: 6 (8-10 oz.) flameproof soup crocks or ramekins.

Cook onions, thyme, bay leaves, and salt in butter in a 4-5 quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croutes from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a croute in each. Slice enough cheese with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmiagiano-Reggiano. Broil 4-5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Soups and croutes can be made 3 days ahead (but do not add croutes and cheese to soup). Cool completely, uncovered, then chill soup, covered, and keep croutes in an airtight container at room temperature. Reheat soup before proceeding with recipe.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
We enjoy French onion soup in France and in Wisconsin. This brings memories of our trip to Paris.

 

 

 

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